Potencial antifúngico de extratos de Cladosporium cladosporioides (Fres.) de Vries

Abstract

The influence of microorganisms on the quality of coffee is usually studied through researches with the fungi of the genus Cladosporium, which is associated with good quality drinks. This work was carried out to determine the effects of the C. cladosporioides medium BD extracts increased with extractors and their activities against fungi quality of coffee. Sporulation tests were carried out with extractors and their effects against the fungi Aspergillus niger, Aspergillus ochraceus, Fusarium sp and Penicillium sp. We evaluated changes in morphological characteristics of fungi such as changes in color, size and spore production. Germination tests were also developed to meet the extractor that showed better results in the inhibition of germination fungi. The designed was totally randomized with six replicates and ten replicates for testing and sporing germination respectively. In vitro tests have demonstrated the potential of the metabolites obtained from extractions performed with different extracts, and for sporulation and germination of A. ochraceus from metabolites of Cladosporium cladosporioides extracted with methanol, the activity of 83% and 31% respectively, for A. niger, a rate of 54% and 60% for metabolites extracted with EtOAc to Fusarium sp., activity of 87% and 40% respectively and metabolites extracted with methanol 79% and 19%, respectively, for the fungus Penicillium sp.