Abstract
The inhibitory effects of 9 surfactants on the growth of 33 strains of yeasts belonging to 29 species of 14 genera isolated from high-sugar foods were examined. There were obvious differences in the concentration dependence of inhibitory effects of the surfactants among them. The inhibitory effects of 0.1% surfactants were likely to increase as increasing glucose concentration of culture media. The tested yeast strains were devided into 4 types based on the glucose concentration dependence of growth inhibition by 9 surfactants, but those types were not related to the groups of yeasts in taxonomy. Among the 9 surfactants, inhibitory effect of sucrose fatty acid ester S-1 and S-3 on the growth of yeasts were the highest in the presence of 1% and 20% (w/w) glucose, while that of POE (47) lauryl ether was the highest in 40% (w/w) glucose.
