Several strains of Saccharomyces cerevisiae and one of Torulopsis holmii were investigated with regard to their tolerance of acetate, propionate and sorbate. The S. cerevisiae strains had poor acetic acid tolerance in sour dough pH 4·3, the dough raising power decreasing on average by 67% in the presence of 0·34% sodium acetate, while T. holmii was not affected by this concentration. Propionate (0·16%) and sorbate (0·08%) were more inhibitory than acetate, inhibiting the dough raising power even in normal dough at pH 5·9. Torulopsis holmii also had a good tolerance of propionate and sorbate and seems suitable for raising sour doughs.
Suihko, M-L., & Mäkinen, V. (1984). Tolerance of acetate propionate and sorbate by Sachharomyces cerevisiae and Torulopsis holmii. Food Microbiology, 1(2), 105-110. https://doi.org/10.1016/0740-0020(84)90019-4