title: Bicarbonate inhibition of Saccharomyces cerevisiae and Hansenula wingei growth in apple juice.
abstract: The ability of sodium bicarbonate to inhibit growth of Saccharomyces cerevisiae and Hansenula wingei in apple juice was investigated. Sodium bicarbonate at concentrations of 0.06, 0.12, and 0.24 M was added to pasteurized apple juice that was then inoculated with 10(3) or 10(5) cfu/ml of either yeast. Growth of both yeasts was inhibited by 0.12 M sodium bicarbonate when incubation was at 4 degrees C; 0.24 M sodium bicarbonate caused a slow die off of yeast. At 18 degrees C, H. wingei became more sensitive and died in the presence of 0.12 M sodium bicarbonate, but S. cerevisiae became resistant to 0.24 M sodium bicarbonate. These results could not be attributed to bicarbonate-induced pH elevation or sodium. Potassium and ammonium bicarbonate were also inhibitory, implicating bicarbonate ion as the antimicrobial agent.
authors.affiliation: New Jersey Agricultural Experiment Station, Rutgers State University, New Brunswick.
authors.forename: D M
authors.initials: DM
authors.lastname: Curran
authors.forename: T J
authors.initials: TJ
authors.lastname: Montville
mesh_terms: D001628:Beverages; D001639:Bicarbonates / Q000494:pharmacology*; D005516:Food Microbiology; D005638:Fruit; D006863:Hydrogen-Ion Concentration; D010843:Pichia / Q000187:drug effects / Q000254:growth & development*; D012441:Saccharomyces cerevisiae / Q000187:drug effects / Q000254:growth & development*; D004718:Saccharomycetales / Q000254:growth & development*; D012964:Sodium / Q000494:pharmacology*; D017693:Sodium Bicarbonate; D013696:Temperature
chemical_list: D001639:Bicarbonates; D017693:Sodium Bicarbonate; D012964:Sodium