Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascospores.
Potassium sorbate, sodium benzoate, sulfur dioxide, and diethylpyrocarbonate (DEPC) were tested for their effectiveness in preventing the outgrowth of Byssochlamys nivea Westling ascospores. Sulfur dioxide was the most inhibitory of the test antimycotics, complete inhibition of colony formation occuring in acidified (pH 3.5) potato dextrose agar containing 50 ppm of the preservative. Complete inhibition of B. nivea ascospore outgrowth in grape juice stored for 60 days was noted in the presence of 300 ppm sulfur dioxide, 400 ppm potassium sorbate, and 600 ppm DEPC. Growth was observed in grape juice containing 1000 ppm sodium benzoate. The presence of up to 100 ppm potassium sorbate in grape juice during heat activation appears to have a stimulatory effect on breaking dormancy, while the other test preservatives at this concentration decrease the heat resistance of B. nivea ascospores. The time elapsed between heat shock and exposure to DEPC or sodium benzoate is critical with respect to the sensitivity of ascospores to these preservatives.
D001203:Ascomycota / Q000187:drug effects*; D001565:Benzoates / Q000494:pharmacology; D004047:Diethyl Pyrocarbonate / Q000494:pharmacology; D005520:Food Preservatives / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D004718:Saccharomycetales / Q000187:drug effects* / Q000254:growth & development; D013011:Sorbic Acid / Q000494:pharmacology; D013172:Spores, Fungal / Q000254:growth & development; D013458:Sulfur Dioxide / Q000494:pharmacology; D013997:Time Factors
D001565:Benzoates; D005520:Food Preservatives; D013458:Sulfur Dioxide; D004047:Diethyl Pyrocarbonate; D013011:Sorbic Acid