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Synergistic effects of weak‐acid preservatives and pH on the growth of Zygosaccharomyces bailii
Author(s) -
Cole M. B.,
Keenan M. H. J.
Publication year - 1986
Publication title -
yeast
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.923
H-Index - 102
eISSN - 1097-0061
pISSN - 0749-503X
DOI - 10.1002/yea.320020204
Subject(s) - sorbic acid , benzoic acid , preservative , yeast , biology , benzoates , food science , biochemistry , organic chemistry , chemistry
In completely randomised factorial experiments, individual and synergistic effects of pH, benzoic acid and sorbic acid on the growth rate of the yeast Zygosaccharomyes bailii were determined, and expressed in polynomial equations. Synergism between benzoic and sorbic acid was pH dependent. A distinct effect of the anionic form of benzoic acid on doubling time was demonstrated by experiments in which concentrations of benzoic acid and benzoate were varied. The resultant polynomial equation showed that both species act synergistically.