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Abstract:

The inhibitory effects of various concentrations of natural vanillin on the growth of Aspergillus flavus, A. niger, A. ochraceus and A. parasiticus in laboratory media and five fruit (apple, banana, mango, papaya and pineapple)-based agars at pH 3·5 and water activity (aw) 0·98 were studied. The most resistant mould to the conditions studied was A. niger, followed by A. parasiticus, A. flavus and A. ochraceus. For each mould the increase in vanillin concentration and the type of fruit used in agar preparation significantly (P < 0·05) affected the radial growth rate. The vanillin inhibitory concentrations were in general lower than 2000 ppm. The inoculated moulds grew faster and in higher vanillin concentrations on mango and banana fruit-based agars. The lower inhibitory effect of vanillin in mango and banana agar was attributed at least partially to their fat and/or protein content. © 1995 Academic Press Limited.

Registro:

Documento: Artículo
Título:Effect of natural vanillin on germination time and radial growth of moulds in fruit-based agar systems
Autor:López-Malo, A.; Alzamora, S.M.; Argaiz, A.
Filiación:Departamento de Ingeniería Química y de Alimentos, Universidad de las Américas-Puebla, Apartado Postal 100, Cholula, 72820 Puebla, Mexico
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Vestigaciones Cientificas y Tecnicas, Argentina
Año:1995
Volumen:12
Número:C
Página de inicio:213
Página de fin:219
DOI: http://dx.doi.org/10.1016/S0740-0020(95)80100-6
Título revista:Food Microbiology
Título revista abreviado:Food Microbiol.
ISSN:07400020
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v12_nC_p213_LopezMalo

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Citas:

---------- APA ----------
López-Malo, A., Alzamora, S.M. & Argaiz, A. (1995) . Effect of natural vanillin on germination time and radial growth of moulds in fruit-based agar systems. Food Microbiology, 12(C), 213-219.
http://dx.doi.org/10.1016/S0740-0020(95)80100-6
---------- CHICAGO ----------
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 Microbiology 12, no. C (1995) : 213-219.
http://dx.doi.org/10.1016/S0740-0020(95)80100-6
---------- MLA ----------
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 Microbiology, vol. 12, no. C, 1995, pp. 213-219.
http://dx.doi.org/10.1016/S0740-0020(95)80100-6
---------- VANCOUVER ----------
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. 1995;12(C):213-219.
http://dx.doi.org/10.1016/S0740-0020(95)80100-6