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Effect of Calcium Propionate and Sodium Diacetate on Fungi in Stillage
Author(s) -
DRAUGHON F. A.,
MOBLEY D. C.,
SAFLEY L. M.,
BACKUS W.R.
Publication year - 1982
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.1365-2621.1982.tb12771.x
Subject(s) - stillage , propionate , chemistry , calcium , food science , sodium , biochemistry , fermentation , organic chemistry
Sodium diacetate was not effective for inhibiting fungal growth at 10 and 20 ppm in stillage produced at a “power‐hol” facility and a distillery. Calcium propionate at a concentration of 20 ppm was effective in inhibiting microbial growth for up to 9 days in Jack Daniels stillage. For the Muscle Shoals stillage, calcium propionate at a concentration of 10 ppm was effective in inhibiting fungal growth for up to 14 days Stillage produced at Muscle Shoals had a slightly higher initial pH but a lower yeast content which is thought to have contributed to the longer shelf‐life. Stillage produced at Jack Daniel had a lower solids content and a lower pH but supported more fungal growth and spoiled faster.