INHIBITION OF Saccharomyces cerevisiae BY NATURALLY OCCURRING HYDROXYCINNAMATES

Abstract

ABSTRACT The antifungal activities of caffeic, p‐coumaric, ferulic, and chloro‐genie acids against Saccharomyces cerevisiae were investigated. Caffeic acid was found to exhibit little inhibition of growth, although the lag period was extended in the presence of 1000 ppm. Chloro‐genie acid had no effect on the organism. In contrast, p‐coumaric acid at 100 ppm increased the lag phase of S. cerevisiae , and above 250 ppm, inhibition after 72 hr growth was proportional to the concentration present. Ferulic acid caused an increase in lag phase at 50 ppm, while as little as 250 ppm resulted in complete inhibition. These results suggest that naturally occurring hydroxycinnamates may interfere with the fermentation of fruits by this yeast.