| Summary: | It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage. This study evaluated the interaction between mixtures of crude biopreservatives against consortia of common spoilage yeasts occurring in beverages. Crude biopreservatives produced from separate yeasts were formulated in different growth inhibition combinations (GICs), i.e., GIC1 (<i>Candida pyralidae</i> Y1117 and <i>Pichia kluyveri</i> Y1125), GIC 2 (<i>C. pyralidae</i> Y1117 and <i>P. kluyveri</i> Y1164), GIC3 (<i>P. kluyveri</i> Y1125 and <i>P. kluyveri</i> Y1164), and GIC4 (<i>C. pyralidae, P. kluyveri</i> Y1125 and <i>P. kluyveri</i> Y1164). The spoilage yeast consortia combinations, i.e., SC1 (<i>Dekkera. anomala</i> and <i>D. bruxellensis</i>), SC2 (<i>D. anomala</i> and <i>Zygosaccharomyces bailii</i>), SC3 (<i>D. bruxellensis</i> and <i>Z. bailii</i>), and SC4 (<i>D. anomala</i>, <i>D. bruxellensis</i> and <i>Z. bailii</i>), were also prepared. The highest growth inhibition activities of the crude biopreservatives were observed at a pH of 3.0 and 2.0 for <i>C. pyralidae</i> and <i>P. kluyveri</i> strains, respectively, while reduced activity was observed at a pH of 4.0 and 5.0. The growth inhibition proficiency depended on the spoilage yeast or the consortia of spoilage yeasts. Biocontrol agents from an individual yeast or mixtures can be used to prevent food and beverage spoilage.
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