RESISTANCE OF FOOD SPOILAGE YEASTS TO SORBIC ACID

被引：28
|
作者：
NEVES, L
PAMPULHA, ME
LOUREIRODIAS, MC
机构：
[1] INST SUPER AGRON,DEPT BOT & ENGENHARIA BIOL,MICROBIOL LAB,P-1399 LISBON,PORTUGAL
[2] INST GULBENKIAN CIENCIAS,MICROBIOL LAB,OEIRAS,PORTUGAL
来源：
LETTERS IN APPLIED MICROBIOLOGY | 1994年 / 19卷 / 01期
关键词：
D O I：
10.1111/j.1472-765X.1994.tb00890.x
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
About 100 strains isolated from spoiled foods and beverages were screened for their ability to grow in the presence of successively higher concentrations of sorbic acid. Most strains were able to grow at 150 ppm, 40% at 500 ppm and remarkably two strains of Zygosaccharomyces bailii tolerated 800 ppm. Significant differences were observed between strains of the same species. A general observation was that increasing concentration of sorbic acid resulted in a decrease in the biomass present at the stationary phase and increase in the duration of the lag phase.
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收藏
页码：8 / 11
页数：4
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