Chemical Preservatives as Inhibitors of Yeast Growth

摘要

SUMMARYThe resistances of 37 yeast cultures to 5 chemical preservatives (sorbic, benzoic, sulfurous, salicylic, and formic acids) in concentrations increased by steps were treated statistically by the method of distribution curves, plotting the surviving cultures against the concentration of each preservative. The area confined by each curve and the coordinate axes was found to be inversely proportional to the potency of each preservative. This treatment of data seems to be a new way of evaluating chemical preservatives, and possibly antibiotics.