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Gas-volume measurement system for evaluating effectiveness of antimicrobial compounds
Applied Microbiology
|July 1, 1972
Summary
Yeast spoilage in fruit was monitored by measuring gas volume produced in sealed bags. The gas volume directly correlated with yeast plate counts, offering a simple spoilage indicator.
Area of Science:
- Food microbiology
- Microbial spoilage detection
Background:
- Yeast contamination is a significant concern in fruit spoilage.
- Accurate and efficient methods for monitoring microbial growth are essential in food safety.
Purpose of the Study:
- To establish a method for quantifying yeast spoilage in inoculated fruit.
- To determine the relationship between gas production and yeast population.
Main Methods:
- Inoculating fruit samples with yeast.
- Incubating inoculated fruit in sealed bags to measure gas volume.
- Performing plate counts to quantify yeast populations.
Main Results:
- Gas volume produced within sealed bags showed a positive correlation with yeast plate counts.
- This indicates gas production is a reliable indicator of yeast spoilage.
Conclusions:
- Measuring gas volume in sealed bags is a viable method for assessing yeast spoilage in fruit.
- This technique offers a practical approach for monitoring food quality and safety.