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Minimum Inhibitory Concentration Studies of Antimicrobic Combinations Against Saccharomyces cerevisiae in a Model Broth System
Author(s) -
PARISH M.E.,
CARROLL D.E.
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.tb10217.x
Subject(s) - potassium sorbate , chemistry , ethanol , minimum inhibitory concentration , antimicrobial , food science , yeast , preservative , biochemistry , organic chemistry , sugar
Minimum inhibitory concentration (MIC) studies were conducted to observe synergistiC., antagonistic or additive effects produced by combinations of butylparaben, ethanol, potassium sorbate and sodium metabisulfite against growth of two Saccharomyces cerevisiae strains (Montrachet 522 and NCSU 76) in yeast nitrogen base‐glucose broth at pH 3.30. Results suggested antagonistic effects between SO 2 /sorbate, SO 3 /butylparaben and butylparaben‐ethanol. Additive effects were observed between ethanol/sorbate, ethanol/SO 2 , and butylparaben/sorbate. No synergistic effects were detected. NCSU 76 had higher MICs than Montrachet 522 for all individual antimicrobial agents indicating greater resistance to these compounds. On an individual molar basis, MIC results indicated butylparaben was more inhibitory than the other antimicrobial agents alone.