Effects of Phenolic Compounds in Milled Barley Grains on the Growth of Saccharomyces cerevisiae

보리쌀중의 Phenol 화합물이 Saccharomyces cerevisiae의 생육에 미치는 영향

  • 정기택 (경북대학교 식품가공학과) ;
  • 김욱한 (경북대학교 식품가공학과) ;
  • 송형익 (경북대학교 식품가공학과)
  • Published : 1986.06.01

Abstract

The phenolic compounds contained in milled barley grains were seperated and identified by gas liquid chromatography and the effects of phenolic compounds extracted from milled barley grains and each authentic phenolic compound on the growth of Saccharomyces cerevisiae were studied. Severn phenolic acids, namely cinnamic, protocatechuic, ferulic, sinapid, vanillic, syringic, gallic acids, were identified in milled barley grains by gas liquid chromatography. The contents of sinapic, ferulic, cinnamic, protocatechuic acids were larger than those of vanillic and gallic acids. Phenolic compounds, extracted from milled barley grains and supplemented in culture broth, were inhibitory to the growth of Saccharomyces cerevisiae at levels above 100ppm to 24 hours but not inhibitory at all levels after 48 hours. Cinnamic, ferulic, vanillic acids at all levels were inhibitory to the growth of Saccharomyces cerevisiae, among them cinnamic acid was most inhibitory. Syringic acid was inhibitory to the growth of the yeast at the initial stage of culture. But sinapic and protocatechuic acids were slightly stimulatory to the growth of the yeast and gallic acid was ineffective to the growth of the yeast.

Keywords

Saccharumyces cerevisiae;phenolic compounds;gruwth inhibition