Effects of Potassium Sorbate on the Growth of Yogurt Starter and Contaminant Yeast

Potassium Sorbate가 요구르트 Starter와 오염 Yeast의 성장에 미치는 영향

  • Lim, Yong-Sook (Dept. of Food Science and Technology, Hyosung Women's University) ;
  • Lee, Shin-Ho (Dept. of Food Science and Technology, Hyosung Women's University)
  • 임용숙 (효성여자대학교 식품가공학과) ;
  • 이신호 (효성여자대학교 식품가공학과)
  • Published : 1992.10.01

Abstract

This study was carried out to investigate the effect of potassium sorbate on the growth of yogurt starter and contaminant yeast. Yogurt starter was isolated using 9 company of market yogurt and 10 strains of contaminant yeast was isolated in swollen yogurt after incubated for 7 days at $25^{\circ}C.$ The growth of isolated starter was inhibited by 0.3% of potassium sorbate except starter-H. Most isolated yeast was inhibited by the 0.1% of potassium sorbate. The growth of yeast-9 was the most inhibited among isolated yeast. The growth of selected starter-H was similiar to that of control in MRS broth containing 0.3% of potassium sorbate. 0.3% of potassium sorbate did not affect the growth of selected starter-H incubated with selected yeast-9 in skimmilk at $37^{\circ}C$ for 48hr, whereas, the growth of yeast-9 did not occur during incubation. The viable cell change of starter-H in yogurt contaminated with selected yeast-9 was not observed at $4{\pm}1{\circ}C$ for 7 days and the contaminant inhibited in 0.3% potassium sorbate containing yogurt during storage at $25^{\circ}C.$