Analysis of the inhibition of food spoilage yeasts by vanillin

摘要: The antimicrobial potential of vanillin, the major component vanilla flavour, was examined against growth three yeasts associated with food spoilage, Saccharomyces cerevisiae, Zygosaccharomyces bailii and rouxii. Minimum inhibitory concentration (MIC) values 21, 20 13 mM vanillin were determined for yeast strains, respectively. observed inhibition found to be biostatic. During fermentation, bioconversion sub-MIC levels in culture medium demonstrated. product identified as vanillyl alcohol, however low vanillic acid also detected. Neither alcohol nor antagonistic cell growth. results indicate importance aldehyde moiety structure regarding its activity that could advantageous yeasts, but only at below MIC. These activities, presumably catalysed by non-specific dehydrogenases, shown expressed constitutively. It increased concentrations inhibited own suggesting required intact cells metabolic capacity.