Analysis of the inhibition of food spoilage yeasts by vanillin

International Journal of Food Microbiology

Volumn 86, Issue 1-2, 2003, Pages 113-122

  Fitzgerald, Daniel J ^a   Stratford, Malcolm ^b   Narbad, Arjan ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Bioconversion; MIC; Natural antimicrobial; Saccharomyces cerevisiae; Vanillin; Zygosaccharomyces bailii; Zygosaccharomyces rouxii

Indexed keywords

ALCOHOL DERIVATIVE; OXIDOREDUCTASE; UNCLASSIFIED DRUG; VANILLIC ACID; VANILLIN; VANILLYL ALCOHOL;

ARTICLE; BIOSTATISTICS; BIOTRANSFORMATION; CELL GROWTH; CONCENTRATION (PARAMETERS); CULTURE MEDIUM; FERMENTATION; FOOD SPOILAGE; FUNGAL STRAIN; FUNGUS; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PLANT GROWTH; PROTEIN EXPRESSION; SACCHAROMYCES CEREVISIAE; YEAST; ZYGOSACCHAROMYCES BAILII; ZYGOSACCHAROMYCES ROUXII;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; ZYGOSACCHAROMYCES BAILII; ZYGOSACCHAROMYCES ROUXII;

EID: 0038131426     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00059-X     Document Type: Article

References (29)

1. Beuchat L.R., Golden D.A. Antimicrobials occurring naturally in foods. Food. Technol. 43:1989;134-142.
2. Brul S., Coote P. Preservative agents in foods: mode of action and microbial resistance mechanisms [review]. Int. J. Food Microbiol. 50:1999;1-17.
3. Burri J., Graf M., Lambelet P., Löliger J. Vanillin: more than a flavouring agent - a potent antioxidant. J. Sci. Food. Agric. 48:1989;49-56.
4. Cerrutti P., Alzamora S.M. Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purees. Int. J. Food. Microbiol. 29:1996;379-386.
5. Cerrutti P., Alzamora S.M., Vidales S.L. Vanillin as an antimicrobial for producing shelf-stable strawberry puree. J. Food Sci. 62:1997;608-610.
6. Conner D.E., Beuchat L.R., Worthington R.E., Hitchcock H.L. Effects of essential oils and oleoresins of plants on ethanol production, respiration and sporulation of yeasts. Int. J. Food Microbiol. 1:1984;63-74.
7. Davidson P.M. Parabens and phenolic compounds. Davidson P.M., Branen A.L. Antimicrobials in Foods. 2nd ed. 1993;263-306 Marcel Dekker, New York.
8. Davidson P.M., Naidu A.S. Phyto-phenols. Naidu A.S. Natural Food Antimicrobial Systems. CRC Press LLC. 2000;265-294 Boca Raton, London.
9. De Wulf O., Thonart P., Gaignage P., Marlier M., Paris A., Paquot M. Bioconversion of vanillin to vanillyl alcohol by Saccharomyces cerevisiae. Biotechnol. Bioeng. Symp. 7:1986;605-616.
10. De Wulf O., Thonart P. Bioconversion of vanillin to vanillyl alcohol in a two-phase reactor. Appl. Biochem. Biotechnol. 20-1:1989;165-180.
11. Deak T., Beuchat L.R. Yeasts associated with fruit juice concentrates. J. Food Prot. 56:1993;777-782.
12. Edlin D.A.N., Narbad A., Dickinson R.J., Lloyd D. The biotransformation of simple phenolic compounds by Brettanomyces anomalus. FEMS Microbiol. Lett. 125:1995;311-316.
13. Gould G.W. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. J. Food Prot. 1996;82-86. (suppl.).
14. Green M.D., Ibe S.N. Yeasts as primary contaminants in yoghurts produced commercially in Lagos, Nigeria. J. Food Prot. 50:1987;193-198.
15. Hao Y.H., Brackett R.E., Doyle M.P. Inhibition of Listeria monocytogenes and Aeromonas hydrophilia by plant extracts in refrigerated cooked beef. J. Food Prot. 61:1998;307-312.
16. Helander I.M., Alakomi H., Latva-Kala K., Mattila-Sandholm T., Pol I., Smid E.J., Gorris L.G.M., Wright A. Characterisation of the action of selected essential oil components on Gram-negative bacteria. J. Agric. Food Chem. 46:1998;3590-3595.
17. Hocking M.B. Vanillin: synthetic flavoring from spent sulfite liquor. J. Chem. Educ. 74:1997;1055-1059.
18. Jay J.M., Rivers G.M. Antimicrobial activity of some food flavouring compounds. J. Food Safety. 6:1984;129-139.
19. Jermini M.F.G., Geiges O., Schmidt-Lorenz W. Detection, isolation and identification of osmotolerant yeasts from high-sugar products. J. Food Prot. 50:1987;468-472.
20. Juven B.J., Kanner J., Schved F., Weisslowicz H. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J. Appl. Bacteriol. 76:1994;626-631.
21. Leistner L. Basic aspects of food preservation by hurdle technology. J. Food Microbiol. 55:2000;181-186.
22. López-Malo A., Alzamora S.M., Argaiz A. Effect of natural vanillin on germination time and radial growth of moulds in fruit-based agar systems. Food Microbiol. 12:1995;213-219.
23. López-Malo A., Alzamora S.M., Argaiz A. Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth. Food Microbiol. 14:1997;117-124.
24. López-Malo A., Alzamora S.M., Argaiz A. Vanillin and pH synergistic effects on mould growth. J. Food Sci. 63:1998;143-146.
25. Matamoros-León B., Argaiz A., López-Malo A. Individual and combined effects of vanillin and potassium sorbate on Penicillium digitatum, Penicillium glabrum, and Penicillium italicum growth. J. Food Prot. 62:1999;540-542.
26. Rico-Munoz E., Bargiota E.E., Davidson P.M. Effect of selected phenolic compounds on the membrane-bound adenosine triphosphatase of Staphylococcus aureus. Food Microbiol. 4:1987;239-249.
27. Ultee A., Gorris L.G.M., Smid E.J. Bactericidal activity of carvacrol towards the food-borne pathogen Bacillus cereus. J. Appl. Microbiol. 85:1998;211-218.
28. Ultee A., Kets E.P.W., Smid E.J. Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus. Appl. Env. Microbiol. 65(10):1999;4606-4610.
29. Wendakoon C.N., Sakaguchi M. Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components of spices. J. Food Prot. 58(3):1995;280-283.