background and purpose: pistacia atlantica, which belongs to the anacardiaceae family, grows in the zagrossian region of iran. the aim of this study was to evaluate the antifungal properties of pistacia atlantica and olive leaf extracts against different fungal species. materials and methods: in this study, we assessed the activities of olive leaf extracts and pistacia atlantica leaf and fruit ...

A new antibiotic, cispentacin, was isolated from the culture broth of a Bacillus cereus strain, L450-B2. The antibiotic is water-soluble and amphoteric; its structure was determined by spectroscopic analysis and chemical synthesis to be (1R,2S)-2-aminocyclopentane-1-carboxylic acid. Cispentacin demonstrated only weak in vitro activity against certain fungi but strong protection of mice from let...

In the course of our continuing search for antifungal antibiotics from microbial sources, we found an antifungal antibiotic against phytopathogenic fungi, especially Alternaria sp. from Actinomycete strain NPO-101. In the present report, we describe fermentation, isolation, physico-chemical properties, structure elucidation, and biological activities of NP-101A. The producing organism, strain N...

Papulacandin, a new antibiotic complex, active against Candida albicans and several other yeasts, was isolated from a strain of Papularia sphaerosperma. The fermentation, isolation, physico-chemical properties and biological activity of the five structurally related papulacandins A, B, C, D and E are reported. Papulacandin B, the main component, was assigned the formula of C47H64O17.

background: lactic acid bacteria (lab) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. the aim of the present study was to study antifungal properties of a dominant endogenous lab isolated from whole barley sourdough. methods: whole barley flour from a mixture of barle...

Background: Lactic acid bacteria (LAB) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. The aim of the present study was to study antifungal properties of a dominant endogenous LAB isolated from whole barley sourdough. Methods: Whole barley flour from a mixture of ba...