Mihriban  Korukluoglu, Mumine  Yavuz, 
    The Efficacy of Potassium Sorbate and Organic Acids in the Control of Food Spoilage Yeasts,
    Journal of Animal and Veterinary Advances,
    Volume 12,Issue 1,
    2013,
    Pages 62-68,
    ISSN 1680-5593,
    javaa.2013.62.68,
    (https://makhillpublications.co/view-article.php?doi=javaa.2013.62.68)
    Abstract: In this study, the inhibition effect of some organic acids 
  as natural antimicrobial agents and also, the efficiency of potassium sorbate 
  which is known and used as a food preservative were researched to compare with 
  each other. <I>Saccharomyces cerevisiae</I> ATCC 9763 and <I>Kluyveromyces lactis</I> 
  ATCC 8585 strains were activated in Malt Ekstract Broth. The inhibitory effects 
  of some concentrations of potassium sorbate (0, 300, 500, 750, 1000 mg L<SUP>-1</SUP>) 
  and organic acids which are acetic, lactic and citric acids (0, 0.1, 0.3, 0.5, 
  0.7, 1.0%) at pH 6.0 was researched. It was determined that the inhibitory effect 
  of K-sorbate and organic acid concentrations are quite different. According 
  to the results of this research, acetic acid concentrations are the most effective 
  and citric acid is the second effective for inhibition of <I>S. cerevisiae</I>, 
  on the other hand, for <I>K. lactis</I> as K-sorbate is the most effective one, 
  acetic acid is the second effective inhibitor. But, lactic acid has the weakest 
  effect for both of yeasts.
    Keywords: preservatives;inhibition;Kluyveromyces lactis;Saccharomyces cerevisiae;Yeast;food;K-sorbate;acetic acid;lactic acid;citric acid;food