Antimicrobial effects of some dicarbonyl and tricarbonyl sugar hydrazone derivatives

Several dicarbonyl and tricarbonyl sugars were prepared by the use of fungal enzymes and the antimicrobial effects of their N,N-diphenylhydrazine derivatives were tested. G+ bacteria were more sensitive than G- bacteria especially in the group of disubstituted compounds. Peracetyled derivatives were not active. No inhibition of yeast growth was found.