Antifungal Activity of EDTA and Combinatory Synergism of EDTA with Polygodial against Saccharomyces cerevisiae

The antifungal activity of ethylenediaminetetraacetic acid (EDTA), an antioxidative food preservative, was investigated against Saccharomyces cerevisiae. At the general condition for antifugal test, EDTA exhibited the minimum inhibitory concentration (MIC) of 200 and the minimum fungicidal concentration (MFC) of 6,400 , As seen with the antibacterial activity, the antifungal activity of EDTA was greatly decreased by high inoculum size, acidic medium, and cation () added to medium. On the other hand, when EDTA was combined with polygodial isolated from natural food spice, they showed strong synergism on the antifungal activity. Further, the diminishing antifungal activity of EDTA by high inoculum size, acidic medium, and cation () added to medium was considerably improved by the combination with polygodial.