Analysis of the inhibition of food spoilage yeasts by vanillin
Analysis of the inhibition of food spoilage yeasts by vanillin
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DOI：
10.1016/s0168-1605(03)00059-x
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发表时间：
2003-09-01
影响因子：
5.4
通讯作者：
Narbad, A
中科院分区：
文献类型：
--
作者：
Fitzgerald, DJ;Stratford, M;Narbad, A
研究了香草香精的主要成分香草醛对3种食品腐败酵母菌（酿酒酵母（Saccharomyces cerevisiae）、巴氏接合酵母（Zygosaccharomyces badii）和鲁氏接合酵母（Zygosaccharomyces rouxii））生长的抑制作用。最低抑菌浓度（MIC）值分别为21，20和13 mM香草醛测定的三种酵母菌株。发现观察到的抑制是生物抑制性的。在发酵过程中，证明了培养基中亚MIC水平的香草醛的生物转化。主要的生物转化产物被确定为香草醇，然而也检测到低水平的香草酸。香草醇和香草酸都不能拮抗酵母细胞的生长。结果表明香草醛结构中的醛部分关于其抗微生物活性的重要性，并且香草醛的生物转化可能对酵母有利，但仅在低于MIC的水平下。这些生物转化活动，大概是由非特异性的脱氢酶催化，被证明是组成型表达。据观察，香草醛浓度增加抑制其自身的生物转化，表明该活性需要具有代谢能力的完整细胞。(C)2003 Elsevier Science B.V保留所有权利。
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 badii 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. (C) 2003 Elsevier Science B.V All rights reserved.