relation: http://publicatio.bibl.u-szeged.hu/26831/
title: Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts
creator:  Kimani Bernard Gitura
creator:  Takó Miklós
creator:  Gömöri Csilla
creator:  Krisch Judit
creator:  Papp Tamás
creator:  Kerekes Erika Beáta
creator:  Vágvölgyi Csaba
subject: 01.06. Biológiai tudományok
description: Natural compounds are a suitable alternative to synthetic food preservatives due to their natural origin and health-promoting properties. In the current study, phenolic–phenolic and phenolic–synthetic combinations were tested for their antibiofilm formation, anti-planktonic growth, and anti-adhesion properties against Debaryomyces hansenii, Wickerhamomyces anomalus (formerly Pichia anomala), Schizosaccharomyces pombe, and Saccharomyces cerevisiae. The phenolics were vanillin and cinnamic acid, while the synthetic preservatives were sodium benzoate, potassium sorbate, and sodium diacetate. The vanillin–cinnamic acid combination had synergistic effect in all the tested yeasts for the biofilm inhibition with a fractional inhibitory concentration index (FICI) of ≤0.19 for W. anomalus, 0.25 for S. pombe, 0.31 for S. cerevisiae, and 0.5 for D. hansenii. Most of the phenolic–synthetic combinations had indifferent interaction regarding biofilm formation. The vanillin–cinnamic acid combination also had higher activity against spoilage yeasts adhesion on the abiotic surface and planktonic growth compared to the phenolic–synthetic combinations. For the phenolic–synthetic anti-planktonic activity, synergistic interaction was present in all the vanillin–synthetic combinations in S. pombe, vanillin–sodium benzoate and vanillin–potassium sorbate in S. cerevisiae, vanillin–sodium benzoate in W. anomalus, and cinnamic acid–sodium diacetate in S. pombe. These results suggest a novel antimicrobial strategy that may broaden the antimicrobial spectrum and reduce compound toxicity against food spoilage yeasts.
date: 2023
type: Folyóiratcikk
type: PeerReviewed
format: text
identifier: http://publicatio.bibl.u-szeged.hu/26831/1/Kimanietal_Foods_2023.pdf
identifier:     Kimani Bernard Gitura;  Takó Miklós;  Gömöri Csilla;  Krisch Judit;  Papp Tamás;  Kerekes Erika Beáta;  Vágvölgyi Csaba: Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts.   FOODS, 12 (6).   ISSN 2304-8158 (2023)     
identifier: doi:10.3390/foods12061338
relation: https://doi.org/10.3390/foods12061338
relation: 33713784
language: eng
relation: info:eu-repo/semantics/altIdentifier/doi/10.3390/foods12061338
rights: info:eu-repo/semantics/openAccess