Controlling the proliferation of Zygosaccharomyces bailii in ephedrine anti-phlegm cough mixture

Abstract

Preservatives of the weak-acid type do not control the growth of Z. bailii in ephedrine cough mixture for reasons discussed in this article. If the raw juice used in production of the product cannot be treated to eliminate the yeast, other preservatives must be sought. We show that paraben-based systems are effective in this role, and these are discussed as possible replacements for benzoate in the cough mixture.

Combining esters of para-hydroxy benzoic acid (parabens) to achieve increased antimicrobial activity

“…Interesting combinations of parabens revealed by MIC analysis of C. albicans (ATCC 90028) were also tested in vitro against a preservative resistant isolate of Z. bailii (13), Z. bailii strain (DSM 70492) and against bacteria Pseudomonas aeruginosa (DSM1128) and Staphylococcus aureus (DSM799).…”