Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées

The effect of vanillin and essential oil of mint on the growth of different strains of food spoilage yeasts in laboratory media and fruit purées was studied. Growth of Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Debaryomyces hansenii and Z. bailii was inhibited in culture media and apple pur...

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Bibliographic Details
Published in:International journal of food microbiology 1996-04, Vol.29 (2), p.379-386
Main Authors: Cerrutti, Patricia, Alzamora, Stella M.
Format: Article
Language:English
Subjects:
ACEITES
Benzaldehydes - pharmacology
Biological and medical sciences
Culture Media
DEBARYOMYCES
Flavoring Agents - pharmacology
Food industries
Fruit - microbiology
Fruit and vegetable industries
FRUIT PULPS
Fruit purée
Fundamental and applied biological sciences. Psychology
HUILE
INHIBICION
INHIBITION
Inhibition of yeast
OILS
Plant Oils - pharmacology
PULPAS DE FRUTAS
PULPE DE FRUITS
SACCHAROMYCES CEREVISIAE
VANILLIN
VANILLINA
VANILLINE
Yeasts - drug effects
Yeasts - growth & development
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Summary:The effect of vanillin and essential oil of mint on the growth of different strains of food spoilage yeasts in laboratory media and fruit purées was studied. Growth of Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Debaryomyces hansenii and Z. bailii was inhibited in culture media and apple purée containing 2000 ppm of vanillin for 40 days storage at 27 °C and a w 0.99 or 0.95. But 3000 ppm of the spice were not effective to inhibit Z. bailii growth in bananat purée. Growth of yeasts was not affected by 100 ppm of essential oil of mint.
ISSN:0168-1605
1879-3460
DOI:10.1016/0168-1605(95)00026-7