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Chemical Preservatives as Inhibitors of Yeast Growth
Author(s) -
BALATSOURAS GEORGES D.,
POLYMENACOS NIC. G.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00195.x
Subject(s) - preservative , sorbic acid , yeast , benzoic acid , chemistry , formic acid , potency , food science , salicylic acid , chromatography , biochemistry , in vitro
SUMMARY The resistances of 37 yeast cultures to 5 chemical preservatives (sorbic, benzoic, sulfurous, salicylic, and formic acids) in concentrations increased by steps were treated statistically by the method of distribution curves, plotting the surviving cultures against the concentration of each preservative. The area confined by each curve and the coordinate axes was found to be inversely proportional to the potency of each preservative. This treatment of data seems to be a new way of evaluating chemical preservatives, and possibly antibiotics.