University of Chemistry and Technology, Technická 3, 166 28 Prague, Czech Republic
Effect of sodium benzoate and potassium sorbate on Burkholderia cepacia, Paraburkholderia tropica and Paraburkholderia fungorum in flavored noncarbonated water
Wirkung von Natriumbenzoat und Kaliumsorbat auf Burkholderia cepacia, Paraburkholderia tropica und Paraburkholderia fungorum in aromatisiertem Wasser ohne Kohlensäure
Gabriela Krátká, Iveta Horsáková, Ladislava Rýdlová, Aleš Rajchl
Summary
Potassium sorbate and sodium benzoate are commonly used preservatives in the food industry. This work was conducted with the aim of verifying the effectiveness of these two preservatives on the bacteria Burkholderia cepacia, Paraburkholderia tropica and Paraburkholderia fungorum, which were isolated from the environment of nonalcoholic noncarbonated beverages. The sensitivity of bacteria to preservatives was tested in commercially available flavored noncarbonated water. It has been shown that potassium sorbate and its combination with sodium benzoate can limit the growth of the bacteria studied but not completely suppress it. On the other hand, sodium benzoate was the least effective preservative (p <0.05). Moreover, in this work it was shown that the bacteria B. cepacia, P. tropica and P. fungorum can use sodium benzoate as a source of carbon for their growth; therefore, diauxic growth was observed in flavored still water with the addition of sodium benzoate for all bacteria studied.
Keywords: growth curve, preservatives, diauxic growth, acid tolerance, benzoate utilization
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Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 74,
149–153 (2023)
DOI 10.53194/0003-925X-74-149
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X