Abstract
A spoilage yeast isolated from sauce was identified as Saccharomyces bailii. The inhibition test of gas formation by the yeast under various concentrations of salt, sugar and acid which are major ingredients of the sauce was carried out. The relation between acid concentration (x%) and total osmotic pressure (y atm) of salt and sugar was investigated and the following formula: y=-55.2x+167.4 was obtained in order to prevent the gas formation. In the addition of ethyl alcohol to the sauce, the total osmotic pressure was elevated by that of ethyl alcohol. The formulas to calculate osmotic pressure (atm) from the concentration (c%) of the solute at 25°C were as follows: (759-8.4c) c/100-0.35c (w/v%) for sodium chloride, 71.4c/100-0.62c (w/v%) for sucrose, 135.6c/100-0.62c (w/v%) for glucose and 530c/100-c (v/v%) for ethyl alcohol.
