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A note on the effect of dilution and temperature on the bactericidal activity of potassium sorbate
Author(s) -
Lusher P.,
Denyer S.P.,
Hugo W.B.
Publication year - 1984
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1984.tb02372.x
Subject(s) - potassium sorbate , dilution , potassium , chemistry , food science , thermodynamics , organic chemistry , physics , sugar
The effect of dilution and temperature on the antibacterial properties of potassium sorbate was determined. The time taken to kill a standard inoculum of Escherichia coli was increased considerably after either dilution of the preservative or lowering of the temperature. The value for the concentration exponent, η, was approximately 3 and that for the temperature coefficient, Q 10 , was 2.3.