Studies on the control of the growth of Saccharomyces cerevisiae by using response surface methodology to achieve effective preservation at high water activities

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Abstract
Summary: Water activity (0.93‐0.97), pH (4‐6), and sorbic acid concentration (0‐50p.p.m.) were combined to study their effects on the growth of Saccharomyces cerevisiae. A three‐variable and three‐level design method, analysed by response surface methodology (RSM), was used. These factors were found to be significantly effective on the reciprocal of lag time, the growth rate, and the maximum population of the yeast grown in laboratory media. Fitted polynomial regression equations were plotted using a graphing software package. Inhibitory conditions of these three variables to the growth were determined based on these graphs. Results showed that S. cerevisiae could be inhibited at aw 0.94 and pH 4 with a sorbic acid concentration of 25 p.p.m. the predicted conditions of inhibition and the experimental values were consistent. This verified the adequacy of these predicted models. RSM was found to be appropriate for the study of food microbial growth only if the selection of the region of operating conditions was adequate.

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