Effect of Reaction on the Growth of Yeasts

Authors

J. C. Weldin, Iowa State CollegeFollow

Document Type

Research

Abstract

A study was made to determine the amounts of organic acids necessary to inhibit the growths of some yeasts isolated from bottled beverages. It was found that, in a medium containing the same amount of cane sugar used in bottled beverages (10%), with 0.1% peptone as a source of nitrogen and made solid with 2% agar agar, it was necessary to add sufficient acid to give a pH value of 3.3 to 2.6 in order to inhibit the growth of five strains of yeasts of variable sensitiveness. In a similar medium without the agag, acid to give a pH value of 2.7 to 2.3 was required for inhibition of growth.

Publication Date

1925

Journal Title

Proceedings of the Iowa Academy of Science

Volume

32

Issue

1

First Page

95

Last Page

95

Copyright

©1925 Iowa Academy of Science, Inc.

Language

en

File Format

application/pdf

Recommended Citation

Weldin, J. C. (1925) "Effect of Reaction on the Growth of Yeasts," Proceedings of the Iowa Academy of Science, 32(1), 95-95.
Available at: https://scholarworks.uni.edu/pias/vol32/iss1/14