Effect of Acids and Sorbate Combinations on the Growth of Four Osmophilic Yeasts

Abstract

The effects of hydrochloric, citric, lactic, phosphoric and malic acids in combination with potassium sorbate on the growth of Saccharomyces bailii, Saccharomyces acidifaciens (Saccharomyces bailii var. osmophilus), Saccharomyces rouxii and Saccharomyces bisporus were evaluated. Double strength potato dextrose broth supplemented with 58% (wt/vol) sucrose, 14% (wt/vol) glucose, and 0.2% agar acidulated to a pH of 5.0 to a final aw of 0.88 to 0.89 was used as the growth medium. In general, at 0.05% potassium sorbate, S. rouxii and S. bisporus were more resistant than S. bailii and S. acidifaciens to the antimycotic agent independent of the acid used to acidulate the growth medium, whereas 0.1% potassium sorbate inhibited the growth of the four yeast strains. At 0.05% potassium sorbate, growth occurred (1 log number yeast cells/ml) for S. acidifaciens in the lactic acid/sorbate combination after 36 h of incubation, whereas a bacteriostatic relationship existed for the other acids employed. Citric acid potentiated the antimicrobial effectiveness of 0.05% potassium sorbate at pH 5.0 against the growth of S. rouxii and S. bisporus by either delaying the lag phase or reducing the growth rate.

Inhibitory activity of lactic and acetic acid on Aspergillus flavus growth for food preservation

“…Mixtures of lactic acid, citric acid and potassium sorbate showed synergy either by slowing the growth of Salmonella, Yersinia enterocolitica, Pseudomonas fluorescens, two strains of LAB (Restaino, Komatsu, & Syracuse, 1981) and four strains of osmophilic yeasts (Restaino, Lenvich, & Bills, 1982) or by total inhibition of their growth. In this work, lactic and acetic acid mixtures were assessed with concentrations below the individual MIC for the non-toxigenic strain A. flavus AFUNQ6, in order to reduce the necessary concentration of each acid in the mixture for fungal inhibition compared with the individual MIC values.…”

Sugar‐ and salt‐tolerant yeasts

“…The effects of propionic, acetic and lactic acids on the growth of several yeast species have been investigated (Noda et al 1982;Moon 1983). The activity of benzoic acid and its sodium salt, sorbic acid and its potassium salt against yeast is well recognized (Takeuchi et al 1963;Hanaoka 1967;Lloyd 1975a;Beuchat 1981;Bills et al 1982;Restaino et al 1982Restaino et al , 1983. Jermini and Schmidt-Lorenz (1987~) reported the effectiveness of sodium benzoate and ethyl-paraben against 18 sugar-and salt-tolerant yeast strains at different a , and pH.…”

“…Journal of Food Protection 44, 765-769. Bills, S.,Restaino, L. and Lenovich, L. (1982) Growth response of an osmotolerant sorbate-resistant yeast, Saccharomyces rouxii, at different sucrose and sorbate levels. Journal of Food Protection 45, 112&1125.…”

Benzoic Acid, a Weak Organic Acid Food Preservative, Exerts Specific Effects on Intracellular Membrane Trafficking Pathways in Saccharomyces cerevisiae

“…The most straightforward possibility is that the ability of the plasma membrane to act as a barrier is compromised (7). However, nonspecific disruption of the permeability barrier is expected to cause a cytocidal effect, while organic acids such as sorbic and benzoic acids are cytostatic under conditions used for food preservation (34,38). A second possibility is that changes in membrane fluidity and changes in the organization of membrane microdomains occur, leading to disruption of membrane trafficking and dynamics.…”