Your browser version may not work well with NCBI's Web applications. More information here...
1: Int J Food Microbiol. 2003 Sep 1;86(1-2):113-22.
Related Articles, Links
Click here to read
Analysis of the inhibition of food spoilage yeasts by vanillin.

Fitzgerald DJ, Stratford M, Narbad A.

Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK.

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

Publication Types:
PMID: 12892926 [PubMed - indexed for MEDLINE]