Potential for the development of tolerance by Aspergillus amstelodami, A. repens and A. ruber after repeated exposure to potassium sorbate.
Three strains of A. amstelodami, A. repens and A. ruber were exposed to various levels of potassium sorbate, and the MICs were determined. Selected strains of the molds were then repeatedly exposed to subinhibitory levels of the compound to determine whether increased tolerance might develop. The MIC of sorbate (pH 5.5 or 6.5) for 3 species of Aspergillus was 0.07%. Increasing levels of sorbate resulted in increasing growth suppression of the molds. The 3 Aspergillus species were tested for increased tolerance to potassium sorbate, and none was found. They developed a slight increase in tolerance dependent upon pH and the mold strain by subculturing at low levels of sorbate.
Viñas
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Food Technology Department, Laboratory of Microbiology, E.T.S.I. Agrónomos de Lleida, Spain.
Morlans
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Sanchis
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D001230:Aspergillus / Q000187:drug effects* / Q000254:growth & development; D003470:Culture Media; D004361:Drug Tolerance; D005231:Fatty Acids, Unsaturated / Q000494:pharmacology*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D013011:Sorbic Acid / Q000494:pharmacology*
D003470:Culture Media; D005231:Fatty Acids, Unsaturated; D013011:Sorbic Acid