Sorbic Acid as a Selective Agent in Cucumber Fermentations
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چکیده
منابع مشابه
Sorbic acid as a selective agent in cucumber fermentations. II. Effect of sorbic acid on the yeast and lactic acid fermentations in brined cucumbers.
Previous studies (Costilow et al., 1955) demonstrated that the yeasts found to be most prevalent in cucumber fermentations were completely inhibited by 0.01 per cent sorbic acid in an 8 per cent salt (NaCl) medium at pH 4.6. As the pH was increased and/or the salt concentration decreased, more sorbic acid was required for complete inhibition of some of the yeasts tested. Cultures of Pediococcus...
متن کاملCharacteristics of Lactic Acid Bacteria from Commercial Cucumber Fermentations.
In commercial practice cucumbers are brined in wooden vats ranging in capacity from about 100 to 1,200 bushels. The vats, after being filled with green cucumbers, are fitted with false heads, and salt brine of a given concentration is added to a level a few inches above the head. Next, dry salt is added on the false head of the vat to maintain the initial concentration, which otherwise would be...
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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 pre...
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In the title mol-ecular salt-adduct, C(5)H(8)N(3) (+)·C(6)H(7)O(2) (-)·C(6)H(8)O(2), the 2,3-diamino-pyridinium cation is essentially planar, with a maximum deviation of 0.013 (2) Å, and is protanated at its pyridine N atom. The sorbate anion and sorbic acid mol-ecules exist in extended conformations. In the crystal, the protonated N atom and one of the two amino-group H atoms are hydrogen bond...
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Sorbic acid was added to wines in different concentrations to determine its effect on the inhibition of yeasts in semi sweet wines. Sorbic acid proved to be an effective inhibitor of yeast growth when used at a concentration of 200 mgle in conjunction with a concentration of 100 mg S02IC. As the sorbic acid does not kill the yeast cells but only inhibits them it is imperative that the wine shou...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1955
ISSN: 0003-6919
DOI: 10.1128/aem.3.6.341-345.1955