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Vanillin and pH Synergistic Effects on Mold Growth
Author(s) -
LÓPEZMALO A.,
ALZAMORA S. M.,
ARGAIZ A.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15695.x
Subject(s) - vanillin , aspergillus parasiticus , chemistry , antimicrobial , food science , mold , aspergillus flavus , agar , aspergillus niger , germination , aspergillus ochraceus , botany , mycotoxin , biology , organic chemistry , bacteria , genetics , ochratoxin a
The combined effects of pH (3.0–4.0) and vanillin concentration (500–1,000 ppm) on the growth of Aspergillus flavus, A. niger, A. ochraceus and A. parasiticus were evaluated in potato‐dextrose agar adjusted to a water activity 0.98. Mold germination time and radial growth rates (RGR) were significantly affected by the variables (p<0.05). For equal concentration of the antimicrobial the reduction in pH had important effects lowering the RGR. The lag time increased as vanillin concentration increased and pH decreased. The inverse lag times of each mold could be described by second order polynomials.