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The Effect of Carbonation, Benzoic Acid and pH on the Growth Rate of a Soft Drink Spoilage Yeast as determined by a Turbidostatic Continuous Culture Apparatus
Author(s) -
Pergio J. A.,
Gimbert B. L.,
Bashford T. E.
Publication year - 1964
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1964.tb04918.x
Subject(s) - carbonation , benzoic acid , food spoilage , yeast , food science , chemistry , biochemistry , organic chemistry , biology , bacteria , genetics
Summary: A turbidostatic continuous culture apparatus is described, which has been used to determine the effect of variations in carbonation, benzoic acid and pH on the growth rate of a soft drink spoilage yeast. Results are presented and a model is derived which, it is believed, enables the spoilage potential of many carbonated soft drinks to be predicted.