The effect of hydroxycinnamic acids and potassium sorbate on the growth of 11 strains of spoilage yeasts.
Hydroxycinnamic acids and their derivatives occur widely in plants, fruits and wine. The effect of the common hydroxycinnamic acids (caffeic, coumaric and ferulic acids), at concentrations of 100 and 500 mg l-1, on growth of 11 strains of spoilage yeasts was measured spectrophotometrically and compared with that of potassium sorbate. Ferulic acid was the most generally inhibitory hydroxycinnamic acid. At 500 mg l-1 it appreciably inhibited Pichia anomala, Debaryomyces hansenii and Saccharomyces cerevisiae and prevented detectable growth of one strain each of P. anomala and D. hansenii. Caffeic acid was the least inhibitory compound and coumaric acid had an intermediate effect. The more resistant strains of yeast were P. membranaefaciens, Saccharomycodes ludwigii and Zygosaccharomyces bailii. Sensitivity to hydroxycinnamic acid was, in general, associated with sensitivity to potassium sorbate; at a given concentration potassium sorbate was more inhibitory than were any of the hydroxycinnamic acids.
Stead
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Institute of Food Research, Reading Laboratory, UK.
D000434:Alcoholic Beverages / Q000382:microbiology*; D002109:Caffeic Acids / Q000494:pharmacology; D002934:Cinnamates / Q000494:pharmacology*; D003373:Coumaric Acids / Q000494:pharmacology; D004305:Dose-Response Relationship, Drug; D005520:Food Preservatives / Q000494:pharmacology*; D013011:Sorbic Acid / Q000494:pharmacology*; D013045:Species Specificity; D015003:Yeasts / Q000187:drug effects*
D002109:Caffeic Acids; D002934:Cinnamates; D003373:Coumaric Acids; D005520:Food Preservatives; C004999:ferulic acid; C040048:caffeic acid; D013011:Sorbic Acid