Tolerance of acetate propionate and sorbate by Sachharomyces cerevisiae and Torulopsis holmii

Maija-Liisa Suihko (Corresponding Author), Veijo Mäkinen

Research output: Contribution to journalArticleScientificpeer-review

31 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)105-110
JournalFood Microbiology
Volume1
Issue number2
DOIs
Publication statusPublished - 1984
MoE publication typeNot Eligible

Fingerprint

sorbates
Propionates
Candida
propionates
dough
Acetates
acetates
Saccharomyces cerevisiae
Sodium Acetate
Acetic Acid
sodium acetate
acetic acid
Torulopsis

Cite this

Suihko, Maija-Liisa ; Mäkinen, Veijo. / Tolerance of acetate propionate and sorbate by Sachharomyces cerevisiae and Torulopsis holmii. In: Food Microbiology. 1984 ; Vol. 1, No. 2. pp. 105-110.
@article{ce2da5ce8d4243fe93f40d80114a9830,
title = "Tolerance of acetate propionate and sorbate by Sachharomyces cerevisiae and Torulopsis holmii",
abstract = "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.",
author = "Maija-Liisa Suihko and Veijo M{\"a}kinen",
note = "LIS: A1 CA: BIO",
year = "1984",
doi = "10.1016/0740-0020(84)90019-4",
language = "English",
volume = "1",
pages = "105--110",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Elsevier",
number = "2",

}

Tolerance of acetate propionate and sorbate by Sachharomyces cerevisiae and Torulopsis holmii. / Suihko, Maija-Liisa (Corresponding Author); Mäkinen, Veijo.

In: Food Microbiology, Vol. 1, No. 2, 1984, p. 105-110.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Tolerance of acetate propionate and sorbate by Sachharomyces cerevisiae and Torulopsis holmii

AU - Suihko, Maija-Liisa

AU - Mäkinen, Veijo

N1 - LIS: A1 CA: BIO

PY - 1984

Y1 - 1984

N2 - 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.

AB - 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.

U2 - 10.1016/0740-0020(84)90019-4

DO - 10.1016/0740-0020(84)90019-4

M3 - Article

VL - 1

SP - 105

EP - 110

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

IS - 2

ER -