Antimicrobial Property of Vanillin in the Spongecake

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  • 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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Abstract

The antimicrobial property of vanillin added to spongecakes at the concentration ranging from 100 to 1,000 ppm was investigated. The test organisms used in this study were Aspergillus niger, Aspergillus oryzae, Penicillium citrinum, Saccharomyces cerevisiae, Saccharomyces delbrueckii and Bacillus subtilis. Incubation of the inoculated samples was put at three different water activities (0.95, 0.90 and 0.87). 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. 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. 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

  • 調理科学

    調理科学 23 (3), 275-280, 1990-08-20

    調理科学研究会

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