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INFLUENCE OF pH AND NaCl ON THE GROWTH OF YEASTS ISOLATED FROM HIGH ACID FOOD PRODUCTS
Author(s) -
SMITTLE RICHARD B.
Publication year - 1977
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.1365-2621.1977.tb08423.x
Subject(s) - acetic acid , chemistry , hydrochloric acid , food science , agar , growth medium , yeast , biochemistry , inorganic chemistry , bacteria , biology , genetics
The interacting effects of NaCl, pH and preconditioning on the growth of Saccharomyces bailii and Saccharomyces acidifaciens isolated from high acid foods were determined. Increased concentrations of NaCl depressed the growth of all yeasts. Hydrochloric acid used as an acidulant in the absence of NaCl permitted growth over a broad pH range (6.5 – 3.5). Growth response to acetic acid adjusted media demonstrated a similar trend except for greater growth suppression at pH 3.5. Acid and NaCl concentration had a strong interacting effect. Increased concentrations of NaCl shifted the pH optimum for growth to a lower pH in both acid treated broths and eliminated growth at pH 6.5; 6.0% NaCl and pH 6.5 −5.5; 9.0% NaCl. Preconditioning of cultures on YM agar slants adjusted to pH 4.5 with acetic acid and 6.0% NaCl demonstrated no advantage to the cells for growth in the presence of NaCl and acetic acid.