Kvasny Prum. 1983; 29(1): 4-7 | DOI: 10.18832/kp1983001

Treatment of yeast suspension by acetic acid for a suppression of bacterial contamination in baker's yeast.Peer-reviewed article

J. FABIÁN, J. PÁSKOVÁ

The effect of acetic acid on coliform bacteria contamination baker's yeast was studied. The addition of about 0.4 % of acetic acid into a contaminated yeast suspension resulted in the optimum pH of 3.9-4.1. The acetic acid addition did not substantially affect leavening power and keeping quality of baker's yeast not even after the exposure lasting several days. Using this procedure the number of contaminated bacteria was significantly decreased in a short time interval. The bacteria growing in colonies and producing hydrogen sulphide (H₂S bacteria) on agar with natrium desoxycholate which can indicate a presence of some facultative pathogens such as are Citrobacter sp., Proteus morgani etc., were quite eliminated the results obtained by this procedure in a plant scale are described.
(In Czech, English summary only)

Keywords: acetic acid, yeasts, bacteria

Published: January 1, 1983