Resumen de The Incidence of Sorbic Acid-Resistant Gluconobacters and Yeasts on Grapes Grown in New York State
D. F. Splittstoesser, J.J. Churney
Of 111 grape samples, about 50% yielded yeasts and/or Gluconobacter bacteria that were resistant to 100 mg/L or higher concentrations of sorbic acid. The counts ranged from 101 to 104 per g of fruit. Inhibition indexes, conducted on selected isolates, were determined by comparing viable counts on non-selective media with most probable numbers in apple juice containing different concentrations of ethanol and sorbic acid. The results showed a strong interaction between the concentrations of ethanol and sorbic acid and the number of microorganisms needed to initiate growth.
