The Bioassay of Pimaricin and Its Binding Effect in Orange Juice^a

Abstract

SUMMARYThe stability of low levels of the antifungal pimaricin in orange juice can be quantitatively followed by a cylinder‐plate agar assay using a strain of Saccharomyces cerevisiae that is sensitive to 0.6 μg/ml. Pimaricin is stable in orange juice stored in the dark under refrigeration. The assay data indicate that pimaricin is adsorbed or bound to the juice pulp, and the recovery from the juice depends upon proper sample dilution.