| Main Title |
Fermentation Inhibition by 2,6-Dichloro-4-nitroaniline (DCNA). |
| Author |
Michaels, Gene E. ;
Wolfe, N. Lee ;
Lewis., David L. ;
|
| CORP Author |
Environmental Research Lab., Athens, Ga. ;Georgia Univ., Athens. Dept. of Microbiology. |
| Year Published |
1975 |
| Report Number |
EPA/600/J-77/004; |
| Stock Number |
PB-266 309 |
| Additional Subjects |
Peaches ;
Wines ;
Fermentation ;
Chemical analysis ;
Georgia ;
Gas chromatography ;
Mass spectroscopy ;
Inhibitors ;
Chlorine organic compounds ;
Nitrogen organic compounds ;
Anilines ;
Food processing ;
Beverages ;
Aniline/dichloro-nitro ;
Reprints
|
| Holdings |
| Library |
Call Number |
Additional Info |
Location |
Last
Modified |
Checkout
Status |
| NTIS |
PB-266 309 |
Some EPA libraries have a fiche copy filed under the call number shown. |
|
07/26/2022 |
|
| Collation |
3p |
| Abstract |
The effect of DCNA (2,6-dichloro-4-nitroaniline) on the fermentation rate of peach wine produced in Georgia was determined. DCNA was identified by GC-MS and quantitated (1.2 mg/l) by GLC in peach concentrates that fermented more slowly than normal. The effect of the DCNA on the growth of a yeast test strain (Saccharomyces cerevisiae var. ellipsoideus) was studied in basal salts media containing sucrose (50 g/l) and in basal salts media containing ethanol (8% v/v) and sucrose (2.50 g/l). At DCNA concentrations similar to or higher than those in the concentrate, cell growth was not affected in the non-alcoholic media. However, at 0.25 mg/l DCNA in the alcoholic media (made to simulate wine vat conditions), the lag phase time for the yeast was increased 8 h and the total cell density was decreased by 50%. |
