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Annals of Microbiology : Volume 57, Issue 1, March 2007

Annals of Microbiology : Volume 56

The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi

Content Provider	Springer Nature Link
Author	Yigit, Aycan Korukluoglu, Mihriban
Copyright Year	2007
Abstract	In this study, the hurdle technology approach was used to prevent fungal growth of common spoilage fungi in naturally fermented black olives (Alternaria alternata, Aspergillus niger, Fusarium semitectum andPenicillium roqueforti). The factors studied included a combination of different concentrations of potassium sorbate (100 up to 1000 mg/L), a range of pH values (4.5, 5, 5.5, 6, and 6.5) and levels of NaCl (0, 3.5, 5, 7.5, and 10%).Alternaria alternata was the most sensitive fungus whereasP. roqueforti was the most resistant fungi against all hurdle factors. The combination of all hurdles completely inhibitedA. alternata andF. semitectum by lowest inhibitory factors, such as 100 mg/L potassium sorbate with 3.5% NaCl at pH 5. On the other hand, at pH 5, A.niger andP. roqueforti were totally prevented by a combination of 300 mg/L potassium sorbate with 10% NaCl and 400 mg/L potassium sorbate with 7.5% NaCl, respectively. Potassium sorbate and 5–10% NaCl interaction had significant stimulation effect onp. roqueforti andA. niger (p<0.05). This study indicates that potassium sorbate is a suitable preserving agent to inhibit growth of fungi in fermented products of pH near 4.5 regardless levels of NaCl. For products of slightly higher pH, the addition of potassium sorbate is suggested in combination with NaCl.
Starting Page	209
Ending Page	215
Page Count	7
File Format	PDF
ISSN	15904261
Journal	Annals of Microbiology
Volume Number	57
Issue Number	2
e-ISSN	18692044
Language	English
Publisher	Springer-Verlag
Publisher Date	2007-01-01
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	fungi inhibition potassium sorbate pH NaCl Microbiology Microbial Genetics and Genomics Microbial Ecology Fungus Genetics Medical Microbiology Applied Microbiology
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology

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