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

被引：95
|
作者：
Cerrutti, P [1 ]
Alzamora, SM [1 ]
机构：
[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT IND,RA-1428 BUENOS AIRES,DF,ARGENTINA
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1996年 / 29卷 / 2-3期
关键词：
vanillin; inhibition of yeast; fruit puree;
D O I：
10.1016/0168-1605(95)00026-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of vanillin and essential oil of mint on the growth of different strains of food spoilage yeasts in laboratory media and fruit purees was studied, Growth of Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Debaryomyces hansenii and Z. bailii was inhibited in culture media and apple puree containing 2000 ppm of vanillin for 40 days storage 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.
引用
收藏
页码：379 / 386
页数：8
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