Cinnabarin synthesis by "Pycnoporus sanguineus" strains antimicrobial astivity against bacteria from food products

Among three strains of "Pycnosporus sanguineus", MIP 89007 produced more cinnabarin than MIP 95001 and MIP 95002. The antimicrobial activity of cinnabarin was tesred against 11 species of bacteria isolated from food. "Bacillus cereus" and "Leuconostoc plantarum" were the most sensitive to cinnabarin, being inhibited by 0.0625 mg/ml. "Klebsiella pneumonia" was the least sensitive (>4.0 mg/ml).