The Effect of Sorbic, Propionic and Benzoic Acids on Three Strains of Sporulating Yeasts
Keywords:
Preservatives, Sorbic, Propionic, Benzoic, Sporulating yeast, inhibition.Abstract
Four cultures of Sporulating yeast strains: Kluyveromyces bulgaricusSG 120, Saccharomyces bayanusPS8, Saccharomyces uvarum PS22and Saccharomyces sp. A7. The strains were isolated from spoiled canned apple, pasteurized beer and canned apple pieces respectively. The 4cultures of yeast was used. They were tested for their ability to produce ascospores. Techniques for inducing sporulation were used. A 48 hrs. culture suspension for each yeast was prepared. Adequate 1ml was inoculated into screw capped disposable test tubes containing 10 mls. Y M broth consisting of tested levels of 250, 500 1000 ppm of Sorbic, Propionic and Benzoic acids. Culture growth was measured each hour using a Nephelometer. The results showed that Sorbic cid inhibited the growth of yeast SG 120 at the three levels tested. It delayed the growth of strains PS22, PS 8 and A7 at higher levels of 500 and 1000 ppm. Both propionic and benzoic acid failed to inhibit the growth of the four strains SG120, PS8, PS22 and A7 at the three levels.
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