Effects of Antioxidants on Growth, Sporulation and Pseudomycelium Production by Saccharomyces cerevisiae

Butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ) and propyl gallate were evaluated for their effects on growth, sporulation and pseudomycelium production by Saccharomyces cerevisiae. As little as 150 ppm BHA, 300 ppm TBHQ and 3000 ppm propyl gallate significantly (P 0.05) reduced the number of colonies formed on agar media compared with controls. The rate of growth was adversely affected by as little as 50 ppm BHA, 100 ppm TBHQ and 500 ppm propyl gallate. At pH 3 and 7, there was a combined inhibitory effect with antioxidants on the rate of growth compared to effects at pH 4–6. BHA and TBHQ increased the time required for sporulation. Production of pseudomycelium was affected by propyl gallate when the yeast was grown on corn meal agar. None of the antioxidants was as effective in a model food system (ice cream mix) containing 2% oil as they were in laboratory media.