Antimicrobial Property of Vanillin in the Spongecake

DOI

Bibliographic Information

Other Title
  • スポンジケーキ中のバニリンの抗菌性について

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Description

The antimicrobial property of vanillin added to spongecakes at the concentration ranging from 100to 1,000 ppm was investigated.<br>The test organisms used in this study were Aspergillus niger, Aspergillus oryzae, Penicillium citrinum, Saccharomyces cerevisiae, Saccharomyces delbrueckii and Bacillus subtilis.<br>Incubation of the inoculated samples was put at three different water activities (0.95,0.90 and 0.87).<br>The growth of molds was visually estimated. Yeasts were counted their cell numbers by microscope. The growth of Bacillus was determined by the agar plate dilution method.<br>The results indicated that antimicrobial effect of vanillin increased with increase in the concentration of vanillin in the cakes, and also the effect was enhanced markedly with decrease of water activity. The sensitivity of molds against vanillin was in the order of A. oryzae, A. niger and P. citrinum.<br>Its practical use as preservative for spongecake was not suitable, because the amount of vanillin in spongecake is usually about 200 ppm and does not inhibit growth of the test organisms.

Journal

  • Science of Cookery

    Science of Cookery 23 (3), 275-280, 1990

    The Japan Society of Cookery Science

Details 詳細情報について

  • CRID
    1390282679714779136
  • NII Article ID
    130004400291
  • DOI
    10.11402/cookeryscience1968.23.3_275
  • ISSN
    21865795
    09105360
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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