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We examined the bacteriostatic effect of organic acids on spores in vegetable beverages. A fixed quantity of organic acid (citric acid, malic acid, acetic acid or lactic acid) was added to SCD medium, vegetable juice, and commercial vegetable beverages, and the pH of the solutions was adjusted. The solutions were then inoculated with a spore suspension(1.0×10cfu/ml) and cultured at 35°C for 4 weeks. We tested for bacteriostatic effects based on whether or not there were any increases in bacteria. A bacteriostatic effect was observed at pH 4.6 with 80mM citric acid, 40mM acetic acid or 10mM lactic acid, at pH 4.4 with 40mM citric acid, 20mM acetic acid, or 5mM lactic acid, and at pH 4.2 in the presence of 5mM organic acid. Organic acid had a bacteriostatic effect on both vegetative cells and spores, with effectiveness changing depending on the concentration and pH. (Received Mar. 22, 2011 ; Accepted Jul. 11, 2011)

Bacteriostatic Effect of Organic Acids in Vegetable Beverages by Sensory Evaluation