In Vitro Activity of Selected Phenolic Compounds against Planktonic and Biofilm Cells of Food-Contaminating Yeasts

Phenolic compounds are natural substances that can be obtained from plants. Many of them potent growth inhibitors foodborne pathogenic microorganisms, however, phenolic activities against spoilage yeasts rarely studied. In this study, planktonic and biofilm growth, the adhesion capacity Pichia anomala, Saccharomyces cerevisiae, Schizosaccharomyces pombe Debaryomyces hansenii were investigated in presence hydroxybenzoic acid, hydroxycinnamic stilbene, flavonoid aldehyde compounds. The results showed significant anti-yeast properties for many phenolics. Among tested molecules, cinnamic acid vanillin exhibited highest antimicrobial activity with minimum inhibitory concentration (MIC) values 500 µg/mL to 2 mg/mL. Quercetin, (−)-epicatechin, resveratrol, 4-hydroxybenzaldehyde, p-coumaric ferulic also efficient certain a MIC D. hansenii, P. anomala S. biofilms most sensitive phenolics, while cerevisiae was quite resistant Fluorescence microscopy revealed disrupted matrix on glass surfaces Highest antiadhesion registered inhibition effects between 48% 91%. active phenolics interventions food-contaminating future preservative developments.