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Effects of chlorine and temperature on yeasts isolatedfrom a soft drink industry

Ogueri Nwaiwu
Michael I Nwachukwu
Nnenna C Amadi


Yeasts isolated from sugar and filling valves in a bottling process were exposed to different chlorine concentrations and various high temperatures. It was found that growth of yeasts decreased with increase in chlorine concentration. The maximum chlorine concentration that inhibited both types of yeasts was 60mg/l while the minimum inhibitory concentration was found to be 40mg/l. Also with temperature increase yeast growth decreased. Both types of yeasts were best inhibited at a temperature of 80±C. Although filling valve yeasts were more susceptible to chlorine and temperature than sugar yeasts, correlations (p=0.01) observed for sugar and filling valve yeasts in the reaction with chlorine and heat indicate similarity and suggest that they may have the same cellular characteristics.

Keywords: yeasts, chlorine, high temperatures, sugar, filling valves

Global Journal of Pure and Applied Sciences Vol. 12(1) 2006: 23-29

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eISSN: 2992-4464
print ISSN: 1118-0579