A Survey of Inhibitory Compounds for the Separation of Yeasts and Bacteria in Apple Juices and Ciders

SUMMARY: Selected species of yeasts, lactic acid bacteria and acetic acid bacteria were tested against twenty-six antibiotics and twenty other organic compounds during a search for methods for separating chosen members of the mixed microflora of apple juices. Some of these compounds were found to be specifically inhibitory against either yeasts or lactic acid bacteria, but few inhibited completely such acetic acid bacteria as were tested.