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VITAMIN ANALYSIS BY MICROBIAL AND PROTOZOAN ORGANISMS: RESPONSE TO FOOD PRESERVATIVES AND NEUTRALIZATION SALTS
Author(s) -
VOIGT M. N.,
EITENMILLER R. R.,
WARE G. O.
Publication year - 1979
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.1365-2621.1979.tb08485.x
Subject(s) - preservative , sodium benzoate , serial dilution , food science , sodium propionate , chemistry , neutralization , yeast , sodium , bacteria , extraction (chemistry) , microbiology and biotechnology , vitamin , biology , biochemistry , propionate , chromatography , organic chemistry , medicine , genetics , alternative medicine , pathology , antibody , immunology
Vitamin analyses using protozoa ( Tetrahymena pyriformis, Ochromonas danica and Ochromonas malhamensis ) as test organisms were found to he affected by lower concentrations of neutralization salts than were the vitamin analyses which used bacteria and yeast as test organisms. Neutralization salts are formed during vitamin extraction procedures. Growth of protozoa and yeast was affected by the food preservatives‐sodium sorbate, sodium propionate and sodium benzoate. Except for sodium benzoate inhibition of Lactobacillus leichmannii , the growth of bacterial test cultures was not affected by these chemicals. Levels of the neutralization salts and food preservatives in vitamin assays that are required to affect the growth of the test organisms were calculated. These levels were compared to the concentrations of salts formed by accepted vitamin extraction procedures to determine the dilutions of sample extracts necessary to avoid interference. Similar calculations were completed to determine minimal dilutions of foods necessary to avoid the effects of food preservatives on the test organisms. Acids and bases that neutralized to form salts that had the least effect on the growth of the test cultures were determined.