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Effects of Combined Antimicrobial Agents on Fermentation Initiation by 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.tb10218.x
Subject(s) - potassium sorbate , sodium benzoate , antimicrobial , chemistry , food science , fermentation , yeast , preservative , benzyl benzoate , organic chemistry , biochemistry , sugar
Effects of sodium benzoate, potassium sorbate, sodium metabisulfite (SO 2 ), butyl p‐hydtoxybenzoic acid and their dual combinations were observed against the ability of the wine yeast, Saccharomyces cerevisiae , Montrachet 522, to begin a fermentation in yeast nitrogen base‐glucose broth at pH 3.30. Antimicrobial activities of equal molar concentrations of compounds and combinations of compounds were compared. Butylparaben and combinations involving butylparaben most effectively inhibited fermentation initiation. Combinations involving SO 2 had lower antimicrobial activities than either SO 2 or the other individual compound alone indicating antagonistic effects between SO 2 and the other antimicrobial agents tested. Apparent additive antimicrobial effects were observed for butylparaben/sorbate, butylparaben/ benzoate and benzoate/sorbate.