Growth ofSaccharomyces BisporusVar.Bisporus, a Yeast Resistant to Sorbic Acid

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Abstract
Strain Y-2 of S. bisporus var. bisporus exhibited exceptional tolerance to sorbic acid: growth occurred in grape juice broth containing over 800 mg/l undissociated acid. The concentration of inhibitor in a juice or wine determined the amount of total yeast growth. The reduced cell yields were not due to the depletion of a nutrient, the accumulation of toxic levels of alcohol, or to a limitation on the number of cell generations. In wines the amount of sorbic acid needed to prevent significant growth was inversely related to the concentration of ethanol. A search for yeasts of similar resistance to sorbic acid indicated they were not common contaminants of grapes.

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