IN-VITRO INHIBITION OF FUNGI ISOLATED FROM PASTILLA PAPERS BY ORGANIC-ACIDS AND CINNAMON

Sorbic acid, calcium propionate, benzoic acid as well as cinnamon powd er and cinnamon water extract were tested in vitro separately or assoc iated by pairs against 151 fungi isolated from 'Pastilla' papers and b elonging to 26 mould and eight yeast species. Apart from sorbic acid, the chemical antifungals were unable to inhibit all the isolates even at the highest concentrations allowed. Cinnamon powder, even though ve ry efficient, could not be recommended because of the dark colour that it would give to the 'Pastilla' papers. Cinnamon water extract was un able to stop completely the fungal growth up to the concentration of 8 0 g/kg in cinnamon equivalent. The best results were observed with the combination of sorbic acid (0.75 g/kg) with cinnamon water extract (2 0 g/kg cinnamon equivalent) which led to the inhibition of all isolate s investigated. This might be of great practical interest in preservin g 'Pastilla' papers in spite of cinnamon odour since these products ar e mainly used in pastries and culinary preparations that contain this spice.