<b>Anti-fungal activities of <i>m</i>-iodobenzoic acid and some of its metal derivatives on bread mucor</b>
The anti-fungal activities of alkali and alkaline earth metal iodobenzoates were studied. Calcium iodobenzoate exhibited the highest anti-fungal activities of 74.60% inhibition for 15 ppm while sodium iodobenzoate exhibited the least inhibition of 61.64%. An optimum concentration of all the metal co...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Chemical Society of Ethiopia
2005-12-01
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| Series: | Bulletin of the Chemical Society of Ethiopia |
| Subjects: | |
| Online Access: | http://www.ajol.info/index.php/bcse/article/view/21136 |
| Summary: | The anti-fungal activities of alkali and alkaline earth metal iodobenzoates were studied. Calcium iodobenzoate exhibited the highest anti-fungal activities of 74.60% inhibition for 15 ppm while sodium iodobenzoate exhibited the least inhibition of 61.64%. An optimum concentration of all the metal complexes for inhibition was found to be 75 ppm. Although the use of these metals complexes as food preservatives may only be fungi-static and not fungi-toxic, their use in bread preparation might extend the shelf life of bread from 24 hours to 96 hours. |
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| ISSN: | 1011-3924 1726-801X |