MODELING THE GROWTH-INHIBITION KINETICS OF BAKERS-YEAST BY POTASSIUM SORBATE USING STATISTICAL APPROACHES

Potassium sorbate is widely used as a preservative in food products, T he inhibition kinetics of yeast growth by potassium sorbate was determ ined in order to predict the inhibition mechanism and develop an antim icrobial activity model, Linear regression resulted in uncompetitive g rowth inhibition using different concentrations of nutrients in liquid media containing yeast extract, malt extract (YM broth) and potassium sorbate, At 30 degrees C, constant K-s of YM broth to yeast was 0.254 %, maximum growth rate (mu(max)) of yeast was 0.008 min(-1), and inhib ition constant (K-l) of potassium sorbate to yeast growth was 0.324%, This statistical method could reliably determine the growth inhibition mechanism and kinetics.