No abstract

Previous studies (Costilow et al., 1955) demonstrated that the yeasts found to be most prevalent in cucumber fermentations were completely inhibited by 0.01 per cent sorbic acid in an 8 per cent salt (NaCl) medium at pH 4.6. As the pH was increased and/or the salt concentration decreased, more sorbic acid was required for complete inhibition of some of the yeasts tested. Cultures of Pediococcus cerevisiae, Lactobacillus plantarum and Lactobacillus brevis isolated from cucumber fermentations (Costilow et al., 1956) were not affected appreciably by sorbic acid in concentrations up to 0.1 per cent.