Suppression of the growth of the basidiomycete yeast, Rhodotorula minuta, by cinnamic acid |
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| Authors: | Takao Fujii Chikako Shimaya Atsushi Yano Kentaro Terado Hiroyuki Sugino Hideo Fukuda |
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| Affiliation: | (1) Department of Applied Life Science, Sojo University, Ikeda 4-22-1, Kumamoto, 860-0082, Japan;(2) National Agricultural Research Center for Kyushu Okinawa Region, Suya 2421, Nishigoshi Kikuchi, Kumamoto, 861-1192, Japan |
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| Abstract: | Rhodotorula minuta, a basidiomycete fungus, prefers neutral pH for growth and its growth inhibition by food preservatives such as benzoic acid and cinnamic acid has not been reported. Cinnamic acid at 1 g l–1 arrested the growth and decreased the respiration of Rhodotorula but did not kill the yeast. The inhibitory effect was stronger in a mutant strain, 5-286, deficient in the  -ketoadipate pathway than in the wild, suggesting that -ketoadipate pathway functions to detoxify this acid by restoring the decreased respiration. |
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| Keywords: | basidiomycete benzoic acid cinnamic acid cytochrome P450 Rhodotorula minuta |
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