University of Chemistry and Technology, Technická 3, 166 28 Prague, Czech Republic
Gabriela Krátká, Iveta Horsáková, Ladislava Rýdlová, Aleš Rajchl
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
Arch Lebensmittelhyg 74,
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