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Abstract:

The effect of vanillin and essential oil of mint on the growth of different strains of food spoilage yeasts in laboratory media and fruit purées was studied. Growth of Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Debaryomyces hansenii and Z. bailii was inhibited in culture media and apple purée containing 2000 ppm of vanillin for 40 days storage at 27°C and aw 0.99 or 0.95. But 3000 ppm of the spice were not effective to inhibit Z. bailii growth in banana purée. Growth of yeasts was not affected by 100 ppm of essential oil of mint.

Registro:

Documento: Artículo
Título:Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées
Autor:Cerrutti, P.; Alzamora, S.M.
Filiación:Depto. de Ing. Química, Facultad de Ingeniería, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Palabras clave:Fruit purée; Inhibition of yeast; Vanillin; Debaryomyces hansenii; Malus x domestica; Mentha; Saccharomyces cerevisiae; Zygosaccharomyces bailii; Zygosaccharomyces rouxii; Debaryomyces hansenii; Fungi; Malus x domestica; Mentha; Saccharomyces cerevisiae; Zygosaccharomyces bailii; Zygosaccharomyces rouxii; essential oil; vanillin; apple; article; controlled study; cryptococcus; culture medium; food preservation; food spoilage; food storage; fruit; fungus growth; nonhuman; saccharomyces cerevisiae; temperature; yeast; zygosaccharomyces; Benzaldehydes; Culture Media; Flavoring Agents; Fruit; Plant Oils; Yeasts
Año:1996
Volumen:29
Número:2-3
Página de inicio:379
Página de fin:386
DOI: http://dx.doi.org/10.1016/0168-1605(95)00026-7
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:Benzaldehydes; Culture Media; Flavoring Agents; Plant Oils; vanillin, 121-33-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v29_n2-3_p379_Cerrutti

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Citas:

---------- APA ----------
Cerrutti, P. & Alzamora, S.M. (1996) . Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées. International Journal of Food Microbiology, 29(2-3), 379-386.
http://dx.doi.org/10.1016/0168-1605(95)00026-7
---------- CHICAGO ----------
Cerrutti, P., Alzamora, S.M. "Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées" . International Journal of Food Microbiology 29, no. 2-3 (1996) : 379-386.
http://dx.doi.org/10.1016/0168-1605(95)00026-7
---------- MLA ----------
Cerrutti, P., Alzamora, S.M. "Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées" . International Journal of Food Microbiology, vol. 29, no. 2-3, 1996, pp. 379-386.
http://dx.doi.org/10.1016/0168-1605(95)00026-7
---------- VANCOUVER ----------
Cerrutti, P., Alzamora, S.M. Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées. Int. J. Food Microbiol. 1996;29(2-3):379-386.
http://dx.doi.org/10.1016/0168-1605(95)00026-7