Kvasny Prum. 1977; 23(8): 183-186 | DOI: 10.18832/kp1977031

Keeping quality of low-caloric beverages and is relation to the consumption of synthetic sweeteners by yeast.Peer-reviewed article

L. ŠVORCOVÁ

The article deals with the deterioration of the quality of low=caloric beverages coused by the propagation of the propagation of yeast. A number experiments have been carried out  with beverages sweetened with fructose, sorbitol and saccharin. In sterile, air-tight, sealed flasks no propagation of yeast was observed in beverages containing ascorbic or sorbic acid. Without the mentioned preserving substances propagation started in a few days after bottling filled on bottling lines propagation is more intensive. Propagation can be inhibited to a certain degree by low pH resulting from higher contents of citric acid. In laboratory experiments yeast was detected in liquids with different amounts of sorbitol saccharin or fructose, as well as with their mixture. No significant difference could be observed in the maximum numbers of cells present in beverages containing various sweeteners. Maximum, i.e. from , to 3 . 10⁶ of cells per 1 ml was attained in 3 - 5 days of cultivation. In saccharin solution the leg-phase of the propagation curve was longer, the logarithmic phase was slower and maximum amount of cells by half an order lower than in liquids sweetebed with sorbitol or fructose. In 6 days pH dropped by. In sacchrarin solution the decrease was smaller. Keeping quality can be improved by  ascorbic acid (100 mg/l) , sorbic acids (30 mg/l) and low pH ( appr.3.)
(In Czech, English summary only)

Keywords: low-caloric beverages, synthetic sweeteners, yeast

Published: August 1, 1977