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Table 3. showed the effect of organic acids levels on the growth of P. purpurogenum. The final pH and MDW of the control experiment were 4.24 and 10.02 g/l, respectively. The lowest value of MDW was 5.92 g/l when acetic acid (10%) was used, but the inhibition effect and final pH were 40.92% and 3.31, respectively. The highest value of MDW was 9.38 g/l when tartaric acid (5%) was used. Propionic acid (20 ml/L) inhibited the growth of P. glabrum [25]. The growth of two isolates of Penicillium sp. were completely inhibited by the presence of ascorbic acid or propionic acid. Calcium-propionate and Na-benzoate did not exhibit any inhibitory effects on these two cultures [2]. Table 2. Effect of organic acids levels on growth of Aspergilus flavus

Table 3 showed the effect of organic acids levels on the growth of P. purpurogenum. The final pH and MDW of the control experiment were 4.24 and 10.02 g/l, respectively. The lowest value of MDW was 5.92 g/l when acetic acid (10%) was used, but the inhibition effect and final pH were 40.92% and 3.31, respectively. The highest value of MDW was 9.38 g/l when tartaric acid (5%) was used. Propionic acid (20 ml/L) inhibited the growth of P. glabrum [25]. The growth of two isolates of Penicillium sp. were completely inhibited by the presence of ascorbic acid or propionic acid. Calcium-propionate and Na-benzoate did not exhibit any inhibitory effects on these two cultures [2]. Table 2. Effect of organic acids levels on growth of Aspergilus flavus

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Table 1. PH values of organic acids in water The mechanism of inhibition fungi growth by organic acids is generally not considered a pH phenomenon. It is known that, growth and morphology of fungi are influenced by the pH of media [24]. Some mechanisms have been suggested to explain the inhibitory mode of organic acids. Organic acids resulting a decreasing in pH value, this may in acidifying the cell, which will consume a great amount of energy to main homeostasis [3]. Other explanations have also been pro he interruption of metabolic reactions, and the accumulation of toxic anions. Three of the fung: (P. roqueforti, P. commune and F. sporotrichoides) marxianus) did not grow at pH 3 [1]. The inhibition o he media, and most microorganisms are susceptible to antimicrobia of organic acids. This phenomenon is due to the hydrophobic feature of most DH of t allows sides 0 free diffusion of the protonized form through ce and one yeast s e 1 membrane. This di dissociation as soon as it enters the cytoplasm and then decreases the intracel the pro the entered acid, the cell allocates the main part of its energy content to e formed protons which results in slower growth kinetics [10]. fluence the growth by ain the intracellular pH posed including the membrane disruption pecies (Kluyveromyces f microbial growth increases by lowering ffects in the presence organic acids, which ffusion process takes place spontaneously due to pH and osmolarity gradients that exist between the inner and outet f the cell. The intracellular pH is higher than the extracellular, and the acid undergoes ular pH by releasing on. In order to counter the decrease of cytoplasmic pH, resulting from the ionization ot iminate these newly
Table 1. PH values of organic acids in water The mechanism of inhibition fungi growth by organic acids is generally not considered a pH phenomenon. It is known that, growth and morphology of fungi are influenced by the pH of media [24]. Some mechanisms have been suggested to explain the inhibitory mode of organic acids. Organic acids resulting a decreasing in pH value, this may in acidifying the cell, which will consume a great amount of energy to main homeostasis [3]. Other explanations have also been pro he interruption of metabolic reactions, and the accumulation of toxic anions. Three of the fung: (P. roqueforti, P. commune and F. sporotrichoides) marxianus) did not grow at pH 3 [1]. The inhibition o he media, and most microorganisms are susceptible to antimicrobia of organic acids. This phenomenon is due to the hydrophobic feature of most DH of t allows sides 0 free diffusion of the protonized form through ce and one yeast s e 1 membrane. This di dissociation as soon as it enters the cytoplasm and then decreases the intracel the pro the entered acid, the cell allocates the main part of its energy content to e formed protons which results in slower growth kinetics [10]. fluence the growth by ain the intracellular pH posed including the membrane disruption pecies (Kluyveromyces f microbial growth increases by lowering ffects in the presence organic acids, which ffusion process takes place spontaneously due to pH and osmolarity gradients that exist between the inner and outet f the cell. The intracellular pH is higher than the extracellular, and the acid undergoes ular pH by releasing on. In order to counter the decrease of cytoplasmic pH, resulting from the ionization ot iminate these newly
Table 3. Effect of organic acids levels on the growth of Penicillium purpurogenum
Table 3. Effect of organic acids levels on the growth of Penicillium purpurogenum
Table 4. Effect of organic acids levels on the growth of Rhizopus nigricans The effect of organic acid levels on the growth of F. oxysporum was presented in Table 5. The final pH and MDW of the control experiment were 3.98 and 10.74 g/l, respectively. Lactic acic (10%) has the highest inhibitory effect on F. oxysporum being 34.45% and the lowest value was in the case of tartaric acid (5%) being 1.68%.
Table 4. Effect of organic acids levels on the growth of Rhizopus nigricans The effect of organic acid levels on the growth of F. oxysporum was presented in Table 5. The final pH and MDW of the control experiment were 3.98 and 10.74 g/l, respectively. Lactic acic (10%) has the highest inhibitory effect on F. oxysporum being 34.45% and the lowest value was in the case of tartaric acid (5%) being 1.68%.
Table 5. The effect of organic acids levels on the growth of Fusarium oxysporum
Table 5. The effect of organic acids levels on the growth of Fusarium oxysporum
Table 6. The effect of organic acids on aflatoxin B, production. 3.3. Relationship between chemical structure of organic acid and the fungal growth inhibition:
Table 6. The effect of organic acids on aflatoxin B, production. 3.3. Relationship between chemical structure of organic acid and the fungal growth inhibition:
Figure 2. The effect of acetic acid concentrations on the fungal growth Figure 1. The effect of propionic acid concentrations on the fungal growth
Figure 2. The effect of acetic acid concentrations on the fungal growth Figure 1. The effect of propionic acid concentrations on the fungal growth
Figure 4. The effect of lactic acid concentrations on the fungal growth Figure 3. The effect of formic acid concentrations on the fungal growth
Figure 4. The effect of lactic acid concentrations on the fungal growth Figure 3. The effect of formic acid concentrations on the fungal growth
effect, reducing the concentration necessary of every acid in the mixture for fungal inhibitic compared with the individual MIC values [10].
effect, reducing the concentration necessary of every acid in the mixture for fungal inhibitic compared with the individual MIC values [10].
Figure 7. The effect of oxalic acid concentrations on the fungal growth Figure 6. The effect of citric acid concentrations on the fungal growth
Figure 7. The effect of oxalic acid concentrations on the fungal growth Figure 6. The effect of citric acid concentrations on the fungal growth
Figure 8. The effect of malic acid concentrations on the fungal growth
Figure 8. The effect of malic acid concentrations on the fungal growth
Figure 5. The effect of tartaric acid concentrations on the fungal growth International Journal of Advances in Biology (IJAB) Vol 2. No .1, February 2015
Figure 5. The effect of tartaric acid concentrations on the fungal growth International Journal of Advances in Biology (IJAB) Vol 2. No .1, February 2015
Citric acid (C;Hs0(COOH)s), oxalic acid (COOH-COOH) and malic acid (COOH-CHOH-CH2- COOH) gave highest effect on P. purpurogenum growth (Figs. 6, 7 and 8) that may be due to the similarity in their chemical structure and containing more than one carboxylic group.
Citric acid (C;Hs0(COOH)s), oxalic acid (COOH-COOH) and malic acid (COOH-CHOH-CH2- COOH) gave highest effect on P. purpurogenum growth (Figs. 6, 7 and 8) that may be due to the similarity in their chemical structure and containing more than one carboxylic group.
Related topics:
BioinformaticsMicrobiologyBiologyAspergillus flavusAntifungal Activity of Schiff BasesBiological clocksPenicillium purpurogenumFungal isolates
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