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Effects of Acids on Potassium Sorbate Inhibition of Food‐Related Microorganisms in Culture Media
Author(s) -
RESTAINO L.,
KOMATSU K. K.,
SYRACUSE M. J.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11044.x
Subject(s) - potassium sorbate , chemistry , food science , citric acid , lactic acid , pseudomonas fluorescens , lactobacillus plantarum , sorbic acid , microorganism , antimicrobial , probiotic , microbiology and biotechnology , bacteria , organic chemistry , biology , sugar , genetics
Effects of potassium sorbate in combination with citric, lactic, phosphoric, and hydrochloric acids on the growth of six food‐related microorganisms were studied. Trypticase soy broth with 0.1 or 0.2% sorbate adjusted to pH 5.5 with any of the acids was bacteriostatic to Yersinia enterocolitica 0:17. These combinations at pH 5.5 were also bacteriostatic to Salmonello group D, and extended the lag phase of Pseudomonas fluorescens for 24 hr. Combinations of either organic acid with 0.2% sorbate at pH 5.5, reduced the growth rate of Lactobacillus plantarum and an unidentified lactobacillus isolated from frankfurters. Pseudomonas aeruginosa was unaffected by any sorbate‐acid combination. Organic acids, specifically citric and lactic, potentiate the antimicrobial action of potassium sorbate.