Effect of some soybean and bean phytoalexins and related isoflavonoids on growth of Candida albicans.
The influence of a series of related isoflavonoids on growth of the zoopathogenic yeast, Candida albicans, in liquid media was studied. The order of effectiveness was identical with that previously found for a range of phytopathogenic fungi. Minimum inhibitory concentration of phaseollinisoflavan, the most active test compound, was 250 microM for 3 days after inoculation. However, C. albicans resumed growth thereafter. Phaseollinisoflavan, 500 microM, did not inhibit but only delayed growth of the yeast. Tolerance of C. albicans to phaseollin and phaseollinisoflavan was based on nondegradative mechanism(s), while tolerance to glyceollin appeared to be based on detoxification.
In vitro effects of glyceollin on Phytophthora megasperma f.sp. glycinea
L'inhibition de la croissance mycelienne de P.m. f.s.p. glycinea par la glyceolline, a ete etudiee au cours de quelques essais biologiques
Synergistic Effect of High Temperature and High pH on the Destruction of Salmonella enteritidis and Escherichia co1i O157:H7.
This study was undertaken to determine if high temperature and high pH interact synergistically to enhance the rate of destruction of two important gram-negative foodborne pathogens, Escherichia coli O157:H7 and Salmonella enteritidis . The rates of destruction in NaHCO3-NaOH buffers at pH 7.0, 10.0, and 11.0 were determined at 35, 40, 45, 50, 55, 60, and 65°C. Use of an improved heating protocol eliminated a "tailing effect" at longer exposure times. The present study demonstrated that the combination of high pH and high temperature resulted in a highly significant synergistic interaction (P > F = 0.0001), which caused rapid death of both E. coli O157:H7 and S. enteritidis . This "alka-therm" technology might be used commercially to destroy gram-negative foodborne pathogens on various raw agricultural commodities.