Effect of various inhibitors on the growth of lactic acid bacteria in a model grape juice system

Various compounds were tested to determine whether they would substitute for SO(2) as inhibitors of strains of Leuconostoc oenos when inoculated into a model fruit beverage containing 5 degrees C Brix Concord grape and 0.1% yeast extract. The following additives and their maximal concentrations exhibited varying degrees of inhibitory activity: fumaric acid, 1.5 mg/ml; sorbic acid, 300 micrograms/ml; decanoic acid, 20 micrograms/ml; nisin, 100 IU/ml; and carbon dioxide, 2.8 volumes. Effectiveness of the inhibitors was enhanced by the presence of 8 to 10% ethanol, and was inversely related to the size of the inoculum.