Antimicrobial property of vanillin

Vanillin is the major component of vanilla flavor, which is extracted from the cure pods of the flowers of the vanilla vine, a member of the Orchidaceae.

In common with many other low-molecular weight phenolic compounds, vanillin displays antioxidant and antimicrobial properties and hence has the potential for use as food preservation.

Vanilla

Vanillin is structurally similar to eugenol from cloves and is known to be antimyotic and bacteriostatic. Vanillin can be effective in inhibiting bacteria, yeasts and molds, the antimicrobial activity of vanillin depending on the time of exposure, concentration, and the target organism.

Vanillin inhibits pathogenic and spoilage microorganisms in vitro and aerobic microbial growth in fresh-cut apples.

Vanillin inhibited respiration of E. coli and Listeria innocua cells, and disrupt the potassium and pH homeostasis of Lactobacillus plantarum cells.
Antimicrobial property of vanillin