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

Autori
Manić, Vedrana ; Gradvol, Vedran ; Pavlović, Hrvoje

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
2nd International Symposium For Agriculture and Food - Isaf 2015 / Dimitrievski, Dragi - Skopje : Faculty of Agricultural Sciences and Food in Skopje and Institute of Animal Sciences, University Ss. “Cyril and Methodius”, 2015, 138-138

ISBN
978-9989-845-90-1

Skup
2nd International Symposium For Agriculture and Food - Isaf 2015

Mjesto i datum
Skopje, Sjeverna Makedonija, 07.10.2015. - 09.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
antifungal activity; sodium benzoate; potassium sorbate

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA