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Modeling the Growth Inhibition Kinetics of Baker's Yeast by Potassium Sorbate Using Statistical Approaches
Author(s) -
HAN JUNG HOON,
FLOROS JOHN D.
Publication year - 1998
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.1365-2621.1998.tb15664.x
Subject(s) - potassium sorbate , yeast , chemistry , preservative , potassium , kinetics , food science , uncompetitive inhibitor , bacterial growth , yeast extract , growth inhibition , sorbic acid , biochemistry , biology , bacteria , fermentation , cell growth , non competitive inhibition , organic chemistry , physics , sugar , quantum mechanics , genetics , enzyme
Potassium sorbate is widely used as a preservative in food products. The inhibition kinetics of yeast growth by potassium sorbate was determined in order to predict the inhibition mechanism and develop an antimicrobial activity model. Linear regression resulted in uncompetitive growth inhibition using different concentrations of nutrients in liquid media containing yeast extract, malt extract (YM broth) and potassium sorbate. At 30°C, constant K s of YM broth to yeast was 0.254%, maximum growth rate (μ max ) of yeast was 0.008 min ‐1 , and inhibition constant (K i ) of potassium sorbate to yeast growth was 0.324%. This statistical method could reliably determine the growth inhibition mechanism and kinetics.