M. Parish, D. E. Carroll
1988
Citations
0
Influential Citations
10
Citations
Journal
Journal of Food Science
Abstract
Effects of sodium benzoate, potassium sorbate, sodium metabisulfite (SO2), butyl p-hydtoxybenzoic acid and their dual combinations were observed against the ability of the wine yeast, Saccharomyces cerevisiae, Montrachet 522, to begin a fermentation in yeast nitrogen base-glucose broth at pH 3.30. Antimicrobial activities of equal molar concentrations of compounds and combinations of compounds were compared. Butylparaben and combinations involving butylparaben most effectively inhibited fermentation initiation. Combinations involving SO2 had lower antimicrobial activities than either SO2 or the other individual compound alone indicating antagonistic effects between SO2 and the other antimicrobial agents tested. Apparent additive antimicrobial effects were observed for butylparaben/sorbate, butylparaben/ benzoate and benzoate/sorbate.