Avaliação da esporulação e viabilidade de esporos por extrato de romã sobre fungos deteriorantes do pão

Abstract

Deterioration has been a major concern, one of the causes of food losses and health damage. The use of synthetic additives has been effective, but the toxic effect of some of these is known, necessitating the substitution in foods for natural substances with the same effectiveness and beneficial biological value, that is the biopreservation that explores the antimicrobial potential of different natural origins. The objective of this work was to determine the MIC, using the broth microdilution method according to IPCL standards; to determine the CMF by inoculating the concentrations that showed inhibitory effect on plates with ASD at 35 ° C for 24 h; to evaluate the sporulation inhibition capacity, counting the spores under a microscope with a Neubauer chamber, after inoculation of the leaks in control medium and in the medium with the ER under study; and to evaluate the germination of the spores through the counting of the germinates after growth in two stages, of isolated fungi of loaves by hydroalcoholic extract of pomegranate peels. Significant results of MIC and CMF were observed for Penicillium panemum, Penicillium citrinum and Aspergillus chevalieri, and reduction of germination from the concentration of 1% ER for the fungi Penicillium citrinum and Aspergillus chevalieri in stage I and reduction in the germination of all the isolates of stage II, especially Aspergillus chevalieri, which was totally inhibited at the concentration of 1% ER. There are several mechanisms of microbial resistance against unfavorable conditions to its development, which may explain the fact that there was no decrease in sporulation in any of the strains studied. ER may be a potential fungal growth inhibitor, and further studies are needed to determine effective antifungal dosages, compounds responsible for microbial inhibition, toxicity, and food testing to confirm their efficacy.