engleski

Antifungal effect of sodium benzoate and potassium sorbate on Penicillium sp. in in vitro and in situ conditions.

The aim of this study was to determine antifungal activity of sodium benzoate and potassium sorbate on selected fungal species: Penicillium aurantiogriseum, P. expansum and P. italicum at different pH values. Sodium benzoate is a most widely used preservative in carbonated drinks, fruit juices, jams, conserved vegetables, pickles and condiments where, at lower pH environment, inhibits fungal contaminants. Potassium sorbate is primary used as a food preservative. It inhibits molds and yeasts in many food products, such as cheese, wine, yogurt, soft drinks and baked goods. Important effect of potassium sorbate is to maintain and prolong quality of food products. The experimental results suggest increased antifungal activity of tested compounds at lower pH values. Both compounds inhibit fungi at similar concentrations. Linear inhibition of fungal colony growth at 50, 100 and 200 ppm of Na-benzoate and K-sorbate at pH 5.12 and 4.50 has been tested. Preliminary results suggest stronger inhibitory potential of K-sorbate, compared to Na-benzoate.

antifungal activity; sodium benzoate; potassium sorbate

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