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KMID : 1007519960050010042
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Food Science and Biotechnology
1996 Volume.5 No. 1 p.42 ~ p.47
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Antimicrobial Effect of Short - Chain Fatty Acids against Saccharomyces cerevisiae
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Koho Kyung-Hee
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Abstract
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This study observed the effect of caprylic and capric acids on wine yeast, Saccharomyces cerevisiae, in a chemically defined medium that resembled the composition of grape must. Capric acid showed a greater inhibition effect against S. cerevisiae than caprylic acid. Electron microscopy observations showed a cell wall damage of S. cerevisiae in broth added with 15 ppm capric acid, indicating that the cell damage was partly due to the antimicrobial action of short-chain fatty acids. The combination of caprylic and capric acids with 150 ppm SO₂showed similar antimicrobial effect to the treatment with 250 ppm SO₂on the lag and death phases of S. cerevisiae in MSGM medium. Also, the additional effect of CC was compared with sorbic acid and SO₂in sweet wine.
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