THE EFFECT OF PRESERVATIVES ON FERMENTATION BY SUGAR-TOLERANT YEASTS FROM HONEY

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Abstract
A study was made of the preservative effect of various compounds in an 80% honey solution inoculated with a mixed culture of honey-fermenting yeasts. Sodium hypochlorite and chloramine-T preparations did not prevent fermentation in the highest concentration used (100 p.p.m. available chlorine). Hydrogen peroxide, though effective in a 0.5% concentration, exerted a marked bleaching action in addition to affecting the taste. Hexyl resorcinol completely inhibited fermentation in 0.01% concentration. Complete preservation was not attained with sodium salicylate within the limits permissible in foodstuffs, 0.06% being required. The sodium salts of boric, benzoic and sulphurous acid tested, all prevented fermentation within the limits. Sodium benzoate, sodium sulphite and sodium bisulphite were considered the most promising, and appeared to merit further testing on a practical scale for the prevention of honey fermentation.

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