Effect of potassium sorbate on yogurt cultures

Abstract

The effect of 0.05 and 0.10% potassium sorbate on acid and acetaldehyde production and growth of three commercial yogurt cultures was studied. Either amount of potassium sorbate retarded growth of both Lactobacillus bulgaricus and Streptococcus thermophilus strains in the commercial cultures and also decreased the rate of acid production of cultures incubated at 45 C. Acetaldehyde in these cultures decreased during storage and decreased more in samples containing potassium sorbate. In all trials 0.1% potassium sorbate had a greater effect than 0.05% on the above characteristics of the yogurt cultures.