Effect of Various Inhibitors on the Growth of Lactic Acid Bacteria in a Model Grape Juice System

Abstract

Various compounds were tested to determine whether they would substitute for SO2 as inhibitors of strains of Leuconostoc oenos when inoculated into a model fruit beverage containing 5°C Brix Concord grape and 0.1% yeast extract. The following additives and their maximal concentrations exhibited varying degrees of inhibitory activity: fumaric acid, 1.5 mg/ml; sorbic acid, 300 μg/ml; decanoic acid, 20 μg/ml; nisin, 100 IU/ml; and carbon dioxide, 2.8 volumes. Effectiveness of the inhibitors was enhanced by the presence of 8 to 10% ethanol, and was inversely related to the size of the inoculum.