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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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| Published in: | International journal of food microbiology 1996-04, Vol.29 (2), p.379-386 |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c502t-691943b60188386983214b34c8e1ed5021296a9471807edbfe177352c11d68693 |
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| cites | cdi_FETCH-LOGICAL-c502t-691943b60188386983214b34c8e1ed5021296a9471807edbfe177352c11d68693 |
| container_end_page | 386 |
| container_issue | 2 |
| container_start_page | 379 |
| container_title | International journal of food microbiology |
| container_volume | 29 |
| creator | Cerrutti, Patricia Alzamora, Stella M. |
| description | 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. |
| doi_str_mv | 10.1016/0168-1605(95)00026-7 |
| format | article |
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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.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/0168-1605(95)00026-7</identifier><identifier>PMID: 8796437</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>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</subject><ispartof>International journal of food microbiology, 1996-04, Vol.29 (2), p.379-386</ispartof><rights>1996</rights><rights>1996 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c502t-691943b60188386983214b34c8e1ed5021296a9471807edbfe177352c11d68693</citedby><cites>FETCH-LOGICAL-c502t-691943b60188386983214b34c8e1ed5021296a9471807edbfe177352c11d68693</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3108247$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/8796437$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cerrutti, Patricia</creatorcontrib><creatorcontrib>Alzamora, Stella M.</creatorcontrib><title>Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>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.</description><subject>ACEITES</subject><subject>Benzaldehydes - pharmacology</subject><subject>Biological and medical sciences</subject><subject>Culture Media</subject><subject>DEBARYOMYCES</subject><subject>Flavoring Agents - pharmacology</subject><subject>Food industries</subject><subject>Fruit - microbiology</subject><subject>Fruit and vegetable industries</subject><subject>FRUIT PULPS</subject><subject>Fruit purée</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HUILE</subject><subject>INHIBICION</subject><subject>INHIBITION</subject><subject>Inhibition of yeast</subject><subject>OILS</subject><subject>Plant Oils - pharmacology</subject><subject>PULPAS DE FRUTAS</subject><subject>PULPE DE FRUITS</subject><subject>SACCHAROMYCES CEREVISIAE</subject><subject>VANILLIN</subject><subject>VANILLINA</subject><subject>VANILLINE</subject><subject>Yeasts - drug effects</subject><subject>Yeasts - growth & development</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNqFkc2KFDEURoMoYzv6AqKQhYguSnMrqfxsBBnUGWhmNroOqdTNGKmutEnVQD-Sz-GLmZ5ueukswl18517C-Qh5BewDMJAf69MNSNa9M917xlgrG_WIrEAr03Ah2WOyOiFPybNSflWo45ydkbPKSMHVirir6Wfs45zyjmII6OdCU6B3borjGCeaJlrSBmlIaaBlm-LobpHu0JUK1nx0fcrufn2DQ3TUTQMNeYkz3S757x8sz8mT4MaCL47znPz4-uX7xWWzvvl2dfF53fiOtXMjDRjBe8lAa66l0bwF0XPhNQIOFYHWSGeEAs0UDn1AUIp3rQcYZOX5OXl7uLvN6feCZbabWDyOo5swLcUqzUFwLh4EoZO8-uEVFAfQ51RKxmC3OW5c3llgdl-B3fu1e7_WdPa-Aqvq2uvj_aWvTk5LR-c1f3PMXfFuDNlNPpYTxoHpVuyxlwcsuGTdba7I9dooxkQLNfx0CLEavYuYbfERJ18ryLVDO6T4_0_-A-DtqUo</recordid><startdate>19960401</startdate><enddate>19960401</enddate><creator>Cerrutti, Patricia</creator><creator>Alzamora, Stella M.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>19960401</creationdate><title>Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées</title><author>Cerrutti, Patricia ; Alzamora, Stella M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c502t-691943b60188386983214b34c8e1ed5021296a9471807edbfe177352c11d68693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>ACEITES</topic><topic>Benzaldehydes - pharmacology</topic><topic>Biological and medical sciences</topic><topic>Culture Media</topic><topic>DEBARYOMYCES</topic><topic>Flavoring Agents - pharmacology</topic><topic>Food industries</topic><topic>Fruit - microbiology</topic><topic>Fruit and vegetable industries</topic><topic>FRUIT PULPS</topic><topic>Fruit purée</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HUILE</topic><topic>INHIBICION</topic><topic>INHIBITION</topic><topic>Inhibition of yeast</topic><topic>OILS</topic><topic>Plant Oils - pharmacology</topic><topic>PULPAS DE FRUTAS</topic><topic>PULPE DE FRUITS</topic><topic>SACCHAROMYCES CEREVISIAE</topic><topic>VANILLIN</topic><topic>VANILLINA</topic><topic>VANILLINE</topic><topic>Yeasts - drug effects</topic><topic>Yeasts - growth & development</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cerrutti, Patricia</creatorcontrib><creatorcontrib>Alzamora, Stella M.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cerrutti, Patricia</au><au>Alzamora, Stella M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>1996-04-01</date><risdate>1996</risdate><volume>29</volume><issue>2</issue><spage>379</spage><epage>386</epage><pages>379-386</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>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.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>8796437</pmid><doi>10.1016/0168-1605(95)00026-7</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 1996-04, Vol.29 (2), p.379-386 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_78314334 |
| source | Elsevier:Jisc Collections:Elsevier Read and Publish Agreement 2022-2024:Freedom Collection (Reading list) |
| 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 |
| title | Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées |
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