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Moniliella acetoabutans : some further characteristics and industrial significance
Author(s) -
DAKIN J. C.,
STOLK A. C.
Publication year - 1968
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1968.tb01436.x
Subject(s) - sorbic acid , food spoilage , acetic acid , yeast , chemistry , food science , sulfur , organic chemistry , biology , biochemistry , bacteria , genetics
Summary. The distribution of Moniliella acetoabutans and its behaviour as a spoilage agent of acetic acid preserves, is discussed. the ability of this fungus to tolerate and utilize acetic acid as a nutrient source places it in a unique category. Its characteristics according to the yeast classification of Lodder and Kreger‐van Rij are given. the levels of sulphur dioxide, methyl and propyl para ‐hydroxybenzoates, and sorbic acid which will inhibit this mould at pH 3.3, in the presence of 1.0% acetic acid, have been determined. Sulphur dioxide at 100 ppm, the maximum legal limit, inhibits the mould but its value in practice would be doubtful because of its tendency to combine with aldehydes and so become microbially inactive. Sorbic acid offers a means of controlling spoilage by this mould, were it to be legally permitted.