Resistance of yeast species to benzoic and sorbic acids and to sulfur dioxide

• Published in: Journal of food protection Vol. 48; no. 7; pp. 564 - 569
• Main Author: WARTH, A. D
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.07.1985
• Subjects: acide gras; acidos grasos; agent de conservation; Biological and medical sciences; degradation; deterioro; dioxido de azufre; dioxyde de soufre; fatty acids; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; levadura; levure; preservadores; preservatives; sulphur dioxide; yeasts; Benzoic acid; Keeping quality; Yeast; Conservative; Chemosensitivity; Sorbic acid; Sulfur dioxide
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028x-48.7.564

Effects of sorbic and benzoic acids and SO on the growth and survival of 12 strains of yeasts, differing widely in their preservative resistance, were studied. Exponential phase cultures not adapted to preservative were tested under anaerobic conditions at pH 3.5. In general, species tolerant of one preservative were also tolerant of the others, but significant differences in the relative effectiveness of the preservatives were found in some species. Maximum tolerated levels of benzoic acid ranged from 0.5 mM for Hansenula anomala to 4 mM for Zygosaccharomyces bailii . The range in tolerance to SO was 0.05 mM free SO for Klockera apiculata to 2.8 mM for Z. bailii . The principal effect of sorbic and benzoic acids was to reduce cell yield. At higher concentrations, growth rates and lag times were affected. Benzoic acid generally inhibited growth less than sorbic acid, but had a greater effect on lag time and so had a similar overall degree of effectiveness. Cultures treated with SO characteristically showed long lag times of up to 600 h. Reductions in growth rate and final yield were often not apparent, mainly because SO became bound by metabolic products.