Abstract
Inhibitory effects of volatile mustard extract containing allylisothiocianate (AIT) as a primary constituent on the growth of yeasts isolated from high-sugar foods were studied in water activity (Aw) range of 0.97 to 0.86. The growth of all the tested yeasts were completely inhibited at all Aw values by using volatile mustard extract, while they grew at Aw 0.97 to 0.86 or 0.89 in the control. Concentration of AIT in headspace was equilibrated (2μg/ml) in 24 to 48hrs. Minimum inhibitory concentrations of AIT on these yeasts were 3-15ng/ml.
