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Quain DE. The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- David E. Quain
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
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2
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Solubility Measurements and Thermodynamic Properties of Sorbic Acid in Binary Solvent Mixtures of (Ethanol, 1-Propanol or 2-Propanol + Water) from 283.15 to 323.15 K. J SOLUTION CHEM 2020. [DOI: 10.1007/s10953-020-01011-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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3
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Thery T, Lynch KM, Arendt EK. Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives. Compr Rev Food Sci Food Saf 2019; 18:1327-1360. [DOI: 10.1111/1541-4337.12480] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 05/17/2019] [Accepted: 07/04/2019] [Indexed: 01/08/2023]
Affiliation(s)
- Thibaut Thery
- School of Food and Nutritional SciencesUniv. College Cork Ireland
| | - Kieran M. Lynch
- School of Food and Nutritional SciencesUniv. College Cork Ireland
| | - Elke K. Arendt
- School of Food and Nutritional SciencesUniv. College Cork Ireland
- Microbiome IrelandUniv. College Cork Ireland
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4
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Tubia I, Prasad K, Pérez-Lorenzo E, Abadín C, Zumárraga M, Oyanguren I, Barbero F, Paredes J, Arana S. Beverage spoilage yeast detection methods and control technologies: A review of Brettanomyces. Int J Food Microbiol 2018; 283:65-76. [DOI: 10.1016/j.ijfoodmicro.2018.06.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 06/21/2018] [Accepted: 06/25/2018] [Indexed: 12/28/2022]
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5
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Bai J, Wu Y, Wang X, Liu X, Zhong K, Huang Y, Chen Y, Gao H. In vitro
and
in vivo
characterization of the antibacterial activity and membrane damage mechanism of quinic acid against
Staphylococcus aureus. J Food Saf 2017. [DOI: 10.1111/jfs.12416] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jinrong Bai
- Department of Food Science and Technology, College of Light Industry, Textile and Food EngineeringSichuan UniversityChengdu China
| | - Yanping Wu
- Department of Food Science and Technology, College of Light Industry, Textile and Food EngineeringSichuan UniversityChengdu China
| | - Xiaoyan Wang
- Department of Food Science and Technology, College of Light Industry, Textile and Food EngineeringSichuan UniversityChengdu China
| | - Xiaoyan Liu
- Department of Food Science and Technology, College of Light Industry, Textile and Food EngineeringSichuan UniversityChengdu China
| | - Kai Zhong
- Department of Food Science and Technology, College of Light Industry, Textile and Food EngineeringSichuan UniversityChengdu China
| | - Yina Huang
- Department of Public HealthWest China Medical School, Sichuan UniversityChengdu China
| | - Yiting Chen
- International Department of Shude High SchoolChengdu China
| | - Hong Gao
- Department of Food Science and Technology, College of Light Industry, Textile and Food EngineeringSichuan UniversityChengdu China
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6
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Abstract
Sorbic acid is a straight-chain monocarboxylic acid used in cosmetic formulations as a preservative at concentrations up to 1.0%. Sorbic acid and potassium sorbate were practically nontoxic to rats and mice in acute oral toxicity studies. In subchronic studies no significant adverse effects were observed in rats, mice, or dogs when 10% sorbic acid was included in the diet. Sorbic acid and potassium sorbate at concentrations up to 10% were practically nonirritating to the rabbit eye. Both ingredients at concentrations up to 10% were at most only slightly irritating. Sorbic acid and potassium sorbate have been tested for mutagenic effects using the Ames test, genetic recombination tests, reversion assays, rec assays, tests for chromosomal aberrations, sister chromatid exchanges, and gene mutations. Results have been both positive and negative. Potassium sorbate at 0.1% in the diet or 0.3% in drinking water of rats for up to 100 weeks produced no neoplasms. In other chronic studies, no carcinogenic effect was demonstrated by sorbic acid in rats or mice fed diets containing up to 10% sorbic acid. No teratogenic effects have been observed in pregnant mice and rats administered potassium sorbate. In three repeat insult patch tests, sorbic acid had overall sensitization rates of 0, 0.33, and 0.8%. All of the subjects sensitized were inducted with 20% sorbic acid and challenged with 5% sorbic acid. Formulations containing up to 0.5% sorbic acid and or potassium sorbate were not significant primary or cumulative irritants and not sensitizers at this test concentration. A formulation containing 0.01% sorbic acid was not a photosensitizer. On the basis of the available data, it is concluded that sorbic acid and potassium sorbate are safe as cosmetic ingredients in the present practices of use and concentration.
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7
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8
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Pérez-Díaz I, McFeeters R. Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives. J Food Sci 2008; 73:M287-91. [DOI: 10.1111/j.1750-3841.2008.00795.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Dudman WF. Sorbic Hydroxamic Acid, an Antifungal Agent Effective over a Wide pH Range. Appl Microbiol 2006; 11:362-4. [PMID: 16349636 PMCID: PMC1058003 DOI: 10.1128/am.11.4.362-364.1963] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Sorbic hydroxamic acid was prepared from sorbic acid by esterification and treatment with hydroxylamine (mp 133 to 135 C, pK(a) 8.8). Its ultraviolet spectrum in acid solution had a single absorption maximum at 262 mmu; in alkaline solution the maximal absorption shifted to 255 mmu and significant absorption appeared at 280 to 300 mmu. At concentrations of 0.1% (w/v), sorbic hydroxamic acid prevented the growth of Aspergillus niger, Penicillium notatum, Botrytis cinerea, Cladosporium herbarum, and a Rhizopus species in grape juice over the pH range 3.6 to 9.2, although sorbic acid was not effective at pH 5.7 and above.
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Affiliation(s)
- W F Dudman
- CSIRO, Division of Plant Industry, Canberra, Australia
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10
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Battey AS, Schaffner DW. Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans. J Appl Microbiol 2001; 91:237-47. [PMID: 11473588 DOI: 10.1046/j.1365-2672.2001.01381.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS Mathematical models were created which predict the growth of spoilage bacteria in response to various preservation systems. METHODS AND RESULTS A Box-Behnken design included five variables: pH (2.8, 3.3, 3.8), titratable acidity (0.20%, 0.40%, 0.60%), sugar (8.0, 12.0, 16.0 * Brix), sodium benzoate concentration (100, 225, 350 ppm), and potassium sorbate concentration (100, 225, 350 ppm). Duplicate samples were inoculated with a bacterial cocktail (100 microl 50 ml(-1)) consisting of equal proportions of Acinetobacter calcoaceticus and Gluconobacter oxydans (5 x 10(5) cfu ml(-1) each). Bacteria from the inoculated samples were enumerated on malt extract agar at zero, one, two, four, six, and eight weeks. CONCLUSION The pH, titratable acidity, sugar content, sodium benzoate, and potassium sorbate levels were all significant factors in predicting the growth of spoilage bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY This beverage spoilage model can be used to predict microbial stability in new beverage product development and potentially reduce the cost and time involved in microbial challenge testing.
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Affiliation(s)
- A S Battey
- Food Risk Analysis Initiative, Rutgers, The State University of New Jersey, New Brunswick, 08901-8520, USA
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11
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RAZAVI-ROHANI S, GRIFFITHS M. ANTIFUNGAL EFFECTS OF SORBIC ACID AND PROPIONIC ACID AT DIFFERENT pH AND NaCl CONDITIONS. J Food Saf 1999. [DOI: 10.1111/j.1745-4565.1999.tb00238.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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ETCHELLS JL, BORG AF, BELL TA. Influence of sorbic acid on populations and species of yeasts occurring in cucumber fermentations. Appl Microbiol 1998; 9:139-44. [PMID: 13697469 PMCID: PMC1057691 DOI: 10.1128/am.9.2.139-144.1961] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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14
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PALLERONI NJ, DE PRITZ MJ. Influence of sorbic acid on acetate oxidation by Saccharomyces cerevisiae var. ellipsoideus. Nature 1998; 185:688-9. [PMID: 14429943 DOI: 10.1038/185688a0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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15
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16
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Warth AD. Effect of Benzoic Acid on Growth Yield of Yeasts Differing in Their Resistance to Preservatives. Appl Environ Microbiol 1988; 54:2091-5. [PMID: 16347720 PMCID: PMC202808 DOI: 10.1128/aem.54.8.2091-2095.1988] [Citation(s) in RCA: 81] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Yeasts grown in the presence of benzoic acid tolerated 40 to 100% higher benzoic acid concentrations than did those grown in the absence of weak-acid-type preservatives. They also accumulated less benzoate in the presence of glucose. In chemostat cultures, benzoic acid reduced growth yield and the rate of cell production but increased specific fermentation rates. Benzoate contents were lower than those required for equilibrium when cells were impermeable to benzoate anion. Intracellular pHs were maintained near neutrality. Between species, stimulation of fermentation was inversely related to preservation resistance but was unrelated to the maximum rate of fermentation. The results show that a major effect of benzoic acid on yeasts in the presence of an energy source is the energy requirement for the reduction in cytoplasmic benzoate concentration and maintenance of pH. This energy source is unavailable for growth, resulting in lower growth yields and rates. Resistant species may be less permeable to undissociated benzoic acid.
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Affiliation(s)
- A D Warth
- Division of Food Processing, Commonwealth Scientific and Industrial Research Organization, P.O. Box 52, North Ryde, New South Wales 2113, Australia
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17
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Rusul G, Marth EH. Food additives and plant components control growth and aflatoxin production by toxigenic aspergilli: a review. Mycopathologia 1988; 101:13-23. [PMID: 3281019 DOI: 10.1007/bf00455664] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Growth and aflatoxin production by toxigenic aspergilli are partially or completely inhibited by the undissociated form of acetic, benzoic, citric, lactic, propionic and sorbic acids. Salts such as sodium chloride, potassium chloride and sodium nitrate, at low concentrations, can enhance aflatoxin production. At higher concentrations they become inhibitory, but marked inhibition requires amounts of the salts greater than are commonly used in foods. Phenolic antioxidants, sometimes added to foods to prevent oxidative deterioration, also are inhibitory to toxigenic aspergilli. Other inhibitory agents include certain insecticides, methylxanthines (caffeine and theophyllin), and components of some herbs, spices and other plants.
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Affiliation(s)
- G Rusul
- Department of Food Science, University of Wisconsin-Madison 53706
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18
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EDINGER WILLIAMD, SPLITTSTOESSER DONF. Sorbate Tolerance by Lactic Acid Bacteria Associated with Grapes and Wine. J Food Sci 1986. [DOI: 10.1111/j.1365-2621.1986.tb11240.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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20
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Schroeder LL, Bullerman LB. Potential for Development of Tolerance by
Penicillium digitatum
and
Penicillium italicum
after Repeated Exposure to Potassium Sorbate. Appl Environ Microbiol 1985; 50:919-23. [PMID: 16346920 PMCID: PMC291769 DOI: 10.1128/aem.50.4.919-923.1985] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Two strains of
Penicillium digitatum
and one strain of
Penicillium italicum
were exposed to various levels of sorbic acid and potassium sorbate, and the MICs were determined. Selected strains of the molds were then repeatedly exposed to subinhibitory levels of the compounds to determine whether increased tolerance might develop. The MIC of sorbic acid (pH 4.75) to
P. digitatum
was between 0.02 and 0.025%. The MIC of sorbate (pH 5.5) to two strains of
P. digitatum
and
P. italicum
was found to be between 0.06 and 0.08%. Increasing levels of sorbate resulted in increasing growth suppression of the molds. Populations of
P. digitatum
were tested for increased tolerance to sorbic acid, and none was found. Individual molds that started from the same parent colony were examined for increased tolerance to potassium sorbate. Two
P. digitatum
strains developed no observable increased tolerance, but
P. italicum
developed a slight increase in tolerance to sorbate. When spores of
P. italicum
and
P. digitatum
were exposed to higher levels of sorbate for prolonged times, the fungicidal or fungistatic activity of the inhibitor was dependent upon pH, length of exposure time, level of sorbate, and the mold strain.
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Affiliation(s)
- L L Schroeder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583-0919
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21
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Pierson MD, Smoot LA. Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats. Crit Rev Food Sci Nutr 1983; 17:141-87. [PMID: 6751698 DOI: 10.1080/10408398209527346] [Citation(s) in RCA: 77] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Historically, nitrite has been a component of meat-curing additives for several centuries. In recent years the safety of nitrite as an additive in cured meats has been questioned mainly because of the possible formation of carcinogenic nitrosamines. Nitrite has many important functions in meat curing including its role in color development, flavor, antioxidant properties, and antimicrobial activity. The inhibition of Clostridium botulinum growth and toxin production is an especially important antimicrobial property of nitrite. This review discusses the effects of processing, curing ingredients (especially nitrite), and storage of cured meats in relation to the control of C. botulinum. If nitrite is eliminated from cured meats or the level of usage decreased, then alternatives for the antibotulinal function of nitrite need to be considered. Several potential alternatives including sorbates, parabens, and biological acidulants are discussed.
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22
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Wallhäusser KH, Lück E. [The activity of sorbic acid against mycotoxin forming microorganisms (author's transl)]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1978; 167:156-7. [PMID: 706814 DOI: 10.1007/bf01122835] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Potassium sorbate at a concentration of 200-400 ppm inhibits mycotoxin forming Aspergillus versicolor at a pH of 5.7-5.9 in culture media and fermented sausages.
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23
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Novak AF, Solar JM, Mod RR, Magne FC, Skau EL. Antimicrobial activity of some N-substituted amides of long-chain fatty acids. Appl Microbiol 1969; 18:1050-6. [PMID: 5370658 PMCID: PMC378191 DOI: 10.1128/am.18.6.1050-1056.1969] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Seventy-three N,N-disubstituted amides of long-chain, principally C(18), fatty acids were screened for antimicrobial activity against bacteria, yeasts, and molds. Amides containing an epoxy group exhibit a broad spectrum of antimicrobial activity which is further enhanced by unsaturation. Mono-unsaturation alone does not contribute a broad level of activity to the N,N-disubstituted amides of the C(18) fatty acids.
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24
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Antimicrobial activity and physical characteristics of some N,N-Disubstituted decanamides. J AM OIL CHEM SOC 1969. [DOI: 10.1007/bf02544809] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Etchells JL, Borg AF, Bell TA. Bloater Formation by Gas-forming Lactic Acid Bacteria in Cucumber Fermentations. Appl Microbiol 1968; 16:1029-35. [PMID: 16349808 PMCID: PMC547583 DOI: 10.1128/am.16.7.1029-1035.1968] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The formation of “bloaters” (hollow stock) in cucumbers brined for salt-stock purposes at 5 to 10% salt has been associated with gaseous fermentation caused chiefly by yeasts. Recently, serious early bloater damage, not attributable to yeasts, has been observed in commercial-scale experiments on control of bloaters in overnight dill pickles brined in 50-gal barrels at 3.0 to 4.5% salt. Growth of fermentative species of yeasts was effectively controlled by the addition of 0.025, 0.05, and 0.1% sorbic acid or its sodium salt. In contrast to this, the fermenting brines showed extremely high populations of acid-forming bacteria, identified as
Lactobacillus plantarum, L. brevis
, and
Pediococcus cerevisiae
. The gas-forming species (i.e.,
L. brevis
) constituted a high proportion of the total populations. Representative isolates from 36 barrels of overnight dill pickles were tested for their ability to produce bloaters in 1-quart jars of pasteurized cucumbers equilibrated at 4 to 5% salt, 0.25% lactic acid, and
p
H 4.0. Bloaters, identical with those made by yeast cultures, were produced in all jars inoculated with
L. brevis
. No bloaters were produced by
L. plantarum
and
P. cerevisiae
. These results suggest that the control of bloater damage in cucumber fermentations, particularly at low salt concentrations, may necessitate inhibition of gas-forming lactic acid bacteria.
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Affiliation(s)
- J L Etchells
- U.S. Food Fermentation Laboratory, Southern Utilization Research and Development Division, Raleigh, North Carolina 27607
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27
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Sinell HJ, Baumgart J. Bakteriologische Untersuchung im kontinuierlichen Verfahren hergestellter Mayonnaisen. ACTA ACUST UNITED AC 1965. [DOI: 10.1007/bf01467363] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Novak AF, Fisher MJ, Fore SP, Dupuy HP. Antimycotic activity of some fatty acid derivatives. J AM OIL CHEM SOC 1964. [DOI: 10.1007/bf02670033] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- A. F. Novak
- ; Louisiana State University; Baton Rouge Louisiana
| | | | - Sara P. Fore
- Southern Regional Research Laboratory; New Orleans Louisiana
| | - H. P. Dupuy
- Southern Regional Research Laboratory; New Orleans Louisiana
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29
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Novak AF, Clark GC, Dupuy HP. Antimicrobial activity of some ricinoleic acid oleic acid derivatives. J AM OIL CHEM SOC 1961. [DOI: 10.1007/bf02638439] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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