真菌对肉桂酸和香草酸的去除能力及抗性

Removal Ability and Resistance to Cinnamic and Vanillic Acids by Fungi.

作者信息

Speranza Barbara, Cibelli Francesca, Baiano Antonietta, Carlucci Antonia, Raimondo Maria Luisa, Campaniello Daniela, Viggiani Ilaria, Bevilacqua Antonio, Rosaria Corbo Maria

机构信息

Department of the Science of Agriculture, Food and Environment, University of Foggia, 71122 Foggia, Italy.

出版信息

Microorganisms. 2020 Jun 19;8(6):930. doi: 10.3390/microorganisms8060930.

DOI:10.3390/microorganisms8060930

PMID:32575643

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7356749/

Abstract

Twelve fungal strains were assayed to investigate their resistance to cinnamic and vanillic acids and their ability to remove these compounds from a liquid medium. In a first step, the effect of the two aromatic acids (1 g/L) on the fungal growth kinetic was studied. The results were modelled through a logistic like function (Dantigny equation) to estimate , which is the time to the half-maximum colony diameter. The key findings of this part were as follows: (i) generally, cinnamic acid exerted a stronger effect than vanillic acid; (ii) aromatic acids exerted a delay on the growth of some fungi and only one strain () was completely inhibited. In the second part, fungi were assayed to investigate their ability to remove cinnamic and vanillic acids (ca. 350 mg/kg) from liquid media at pH 3.5. The results indicated that the most efficient fungi were and .

摘要

对12株真菌菌株进行了分析，以研究它们对肉桂酸和香草酸的抗性以及从液体培养基中去除这些化合物的能力。第一步，研究了两种芳香酸（1 g/L）对真菌生长动力学的影响。通过类似逻辑函数（丹蒂尼方程）对结果进行建模，以估计(t_{1/2})，即菌落直径达到最大值一半时的时间。这部分的主要发现如下：（i）一般来说，肉桂酸的作用比香草酸更强；（ii）芳香酸对一些真菌的生长有延迟作用，只有一个菌株（(A. niger)）被完全抑制。在第二部分中，对真菌进行了分析，以研究它们在pH 3.5时从液体培养基中去除肉桂酸和香草酸（约350 mg/kg）的能力。结果表明，最有效的真菌是(P. chrysosporium)和(T. versicolor)。