Assessment of Potential Antifungal of new Synthetic Compounds Organotin on Penicillium Fungi Growing on Cheese Ripening Chambers

The use of organotin compounds are increasing, mainly due to their applications in various technological and industrial areas such as plant protection agents with broad application in agriculture, veterinary, pharmacy and medicine. The increase in the publication of works on applications of organotin compounds containing organic ligands is a milestone in the development of chemical organoestânic as possible research and the discovery of complex, especially in medicine. Brazil has excelled in the production of cheese, however many contamination has hindered the development of cheese with qualities, this fact affects mainly small farmers and family farming. This study aimed to evaluate the potential inhibition of mycelial average growth of fungi Penicillium brevicompactum, Penicillium camembert, Penicillium comunne, Penicillium expansum and Penicillium solitum, collected in a cheese ripening chamber dairy from UFLA – Universidad Federal of Lavras a)α-hydroxycarboxylic acid (DL-mandelic acid, benzylic acid, dl-4-bromomandelic acids acid, dl-4-methoxymandelic acid and dL-2-chloromandelic acid) at concentrations of 1 and 50 ppm; b) with trimethyltin chloride in concentrations of 1 and 50 ppm; c) the complexes derived from the reactions of α-hydroxycarboxylic acids listed reacted with trimethyltin ([Me2SnMand] [Me2SnBenz2] [Me2SnBrm2] [Me2SnMeo] and [Me2SnClm2]) at concentrations of 1, 5, 10 and 50 ppm. The compound inhibited triorganoestânic generally, the mean mycelial fungal growth in concentrations of 1 and 50 ppm. With respect to the complex, It observed that the [Me2SnClm2] showed the highest overall mean percentage inhibition (90.0%), while the complex [Me2SnBrm2] showed the lowest average (57.3%). The inhibitory percentage was calculated on the overall average concentration of 50 ppm and fungi that have suffered greater inhibition were Penicillium commune and Penicillium solitum. These compounds showed excellent results in the inhibition of fungi that infect cheese ripening cameras, and can be an alternative to the social improvement of Brazil, as its low cost allows small producers to make use of this technology, it is expected that this work can be the first step towards a revolution in this segment and that further research be promoted from this work. The inhibitory percentage was calculated on the overall average concentration of 50 ppm and fungi that have suffered greater inhibition were Penicillium commune and Penicillium solitum. These compounds showed excellent results in the inhibition of fungi that infect cheese ripening cameras, and can be an alternative to the social improvement of Brazil, as its low cost allows small producers to make use of this technology, it is expected that this work can be the first step towards a revolution in this segment and that further research be promoted from this work.