Effect of selected natural antimicrobials on Baker’s yeast activity

Aims: To evaluate the responses of Baker’s yeast (Saccharomyces cerevisiae) activity to the natural antimicrobials acetic acid, calcium lactate, a lactate‐containing cocktail and lactic acid compared to calcium propionate. Methods and Results: A dough fermentometer test was used to measure Baker’s yeast activity in the presence of these natural antimicrobials and calcium propionate. Yeast activity generally decreased as a function of increasing antimicrobial concentrations, but the lactate‐containing cocktail showed no relationship between concentration and yeast activity reduction. At in situ concentrations, calcium propionate resulted in the highest yeast activity reduction, followed by calcium lactate, acetic acid, the lactate‐containing cocktail and lactic acid in decreasing order. Conclusions: Based on yeast activity reduction, all natural antimicrobials tested showed potential as possible replacements for calcium propionate. Significance and Impact of the Study: This has practical implications since calcium propionate inhibits Baker’s yeast activity and attracts negative consumer perceptions as a chemical bread preservative.