Mechanism of Acid Tolerance by a Yeast Isolated from Spoiled Ketchup

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Abstract
A yeast, isolated from spoiled ketchup, grew at a relatively high (0.8%) concentration of acetic acid. The addition of specific metabolic inhibitors in sub-lethal concentrations to acidified Potato Dextrose broth was used to study the mechanism of resistance of the yeast to acid. Growth in non-acidified medium was not affected by most inhibitors and to a limited extent by DNA and RNA inhibitors. Growth in the acidified medium was affected only slightly by the presence of inhibitors of protein (mitochondrial), DNA and RNA synthesis. 2,4-Dinitrophenol and D-cycloserine were the only inhibitors that inhibited growth in acidified media, suggesting acid tolerance involves an energy requiring system as well as cell walls, possibly transport.

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