Experiments on the Spoilage of Tomato Ketchup by A. W. Bitting

Author:A. W. Bitting [Bitting, A. W.]
Language: eng
Format: epub
Published: 2016-09-04T22:00:00+00:00

SALT.

The effect of salt in checking development was tested by using tomato bouillon as a medium and adding 5, 10, 15, 20, 25, and 30 grams of salt, respectively, to 100 cc. These were inoculated with the mold. The 5-gram solution seemed to have no effect on development. When 10 grams were used growth appeared as soon as in the bouillon without salt, but was not so extensive. In the 15-gram solution growth was retarded four days, and most of that which did develop remained submerged, the mold growing normally on the surface. With 20 grams the growth was five days slower than the normal in starting, and after that there was only a slight development. In the 25-gram solution, the growth started at the same time as when 20 grams were employed, but remained stationary, while with the 30-gram solution, no development occurred.

The yeast was checked slightly by 5 grams, and very materially by the 10-gram solution, as it required two days for a thin, delicate film to form, whereas in ordinary solutions a rather thick film is formed within twenty-four hours or even in less time. There was no development in the 15-gram solution.

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