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Effect of Solute Type on Sorbate Resistance in Zygosaccharomyces rouxii
Author(s) -
LENOVICH L.M.,
BUCHANAN R.L.,
WORLEY N.J.,
RESTAINO L.
Publication year - 1988
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.1365-2621.1988.tb08984.x
Subject(s) - sucrose , potassium sorbate , chemistry , peg ratio , food science , polyethylene glycol , sugar , biochemistry , finance , economics
The effect of sorbate on the growth of Zygosaccharomyces rouxii was evaluated at reduced a w using sucrose, glucose and polyethylene glycol (PEG). Sorbate‐adapted and unadapted cells were grown aerobically at pH 5.0 in media adjusted to 0.92 a w by addition of the solutes. Sorbate resistance by unadapted cells increased in the order of glucose < PEG < sucrose. Solute type had little effect on sorbate resistance by sorbate‐adapted cells in media containing glucose and sucrose. The combination of PEG and 400 μg/mL sorbate was less inhibitory to sorbate‐adapted cells than PEG with 0 μg/mL and 800 μ‐g/mL of sorbate.