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Antifungal capacity of commercial flavouring agents against spoilage yeasts
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Introduction: Yeasts are involved in the spoilage of foods and beverages, causing undesirable changes in the physicochemical and sensory properties of the products. Prevention of food spoilage requires good manufacturing and hygiene practices, but additives are also frequently used to hinder yeast growth. Nowadays, consumers and companies are moving from chemical additives towards other options that can be perceived as more natural and less harmful to human health: biopreservatives. Objectives: Assess the antifungal capacity of three commercial flavouring agents against: four Zygosaccharomyces yeasts isolated from pastry fillings (Z. bailii, Z. parabailii, Z. bisporus and Z. rouxii); two yeasts isolated from thermo-sealed packaging (Rhodotorula mucilaginosa and an unidentified yeast). Conclusions: While the commercial extracts did not exhibit antifungal activity against all the tested yeasts, the results are still encouraging in several cases. These natural alternatives may be useful to replace the chemical preservatives currently used in the pastry industry (such as potassium sorbate), as they may hamper yeast growth during the manufacturing process.
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Silva, B. N., Carvalho, T. B. D., Azevedo, M., & Silva, B. et al. (2023). Antifungal capacity of commercial flavouring agents against spoilage yeasts. 1-1. Poster session presented at Microbiotec’23: Congress of Microbiology and Biotechnology 2023, Covilhã, Portugal.