INHIBITORY EFFECTS OF VANILLIN ON SOME FOOD SPOILAGE YEASTS IN LABORATORY MEDIA AND FRUIT PUREES

Authors
CERRUTTI P ALZAMORA SM
Citation
P. Cerrutti et Sm. Alzamora, INHIBITORY EFFECTS OF VANILLIN ON SOME FOOD SPOILAGE YEASTS IN LABORATORY MEDIA AND FRUIT PUREES, International journal of food microbiology, 29(2-3), 1996, pp. 379-386
Citations number
21
Categorie Soggetti
Food Science & Tenology",Microbiology
Journal title
International journal of food microbiology → ACNP
ISSN journal
01681605
Volume
29
Issue
2-3
Year of publication
1996
Pages
379 - 386
Database
ISI
SICI code
0168-1605(1996)29:2-3<379:IEOVOS>2.0.ZU;2-Z
Abstract
The effect of vanillin and essential oil of mint on the growth of diff erent strains of food spoilage yeasts in laboratory media and fruit pu rees was studied, Growth of Saccharomyces cerevisiae, Zygosaccharomyce s rouxii, Debaryomyces hansenii and Z. bailii was inhibited in culture media and apple puree containing 2000 ppm of vanillin for 40 days sto rage at 27 degrees C and a(w) 0.99 or 0.95. But 3000 ppm of the spice were not effective to inhibit Z. bailii growth in banana puree. Growth of yeasts was not affected by 100 ppm of essential oil of mint.