Kan suksa yeasts thi tham hai koet kan nao sia nai tao chieo.
1986
Charuni Phakaeo | Siriphon Kaeosuriya | Somchai Chomduang
This study was undertaken to survey the yeasts causing spoilage in soybean paste. Eleven isolates of yeasts were obtained from spoilage and non-spoilage commercial soybean paste. All of the yeasts were investigated for the ability of salt-tolerance and pH-tolerance and for the efficiency of sodium benzoate and potassium sorbate in growth inhibiting. From the study above, five of eleven isolates of yeasts showed their ability to cause spoilage in soybean paste. They were yeasts with the code number F1, F2, AX1, AX2 and Y1 which could grow in MYB medium with 6-8 percent sodium chloride and at pH 4-5. The growth of these yeasts could be inhibited by sodium benzoate at the concentration of 500-800 ppm.
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