Biochemical effects of sodium benzoate, potassium sorbate and sodium nitrite on food spoilage yeast Saccharomyces cerevisiae

Biologia ◽  
2022 ◽  
Author(s):  
Berna Kavakcioglu Yardimci ◽  
Sevilay Cengiz Sahin ◽  
Nurettin Ilter Sever ◽  
Nihal Simsek Ozek
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sodium Nitrite ◽  
Sodium Benzoate ◽  
Potassium Sorbate ◽  
Food Spoilage ◽  
Yeast Saccharomyces Cerevisiae ◽  
Biochemical Effects ◽  
Spoilage Yeast

scholarly journals An evaluation of the effectiveness of a chemical additive based on sodium benzoate, potassium sorbate, and sodium nitrite on the fermentation and aerobic stability of corn silage

2018 ◽  
Vol 101 (7) ◽  
pp. 5949-5960 ◽  
Author(s):  
Limin Kung ◽  
Megan L. Smith ◽  
Erica Benjamim da Silva ◽  
Michelle C. Windle ◽  
Thiago C. da Silva ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Sodium Benzoate ◽  
Corn Silage ◽  
Potassium Sorbate ◽  
Chemical Additive ◽  
Aerobic Stability

Synergy between Salvia officinalis L. and some preservatives

2010 ◽  
Vol 5 (4) ◽  
pp. 491-495
Author(s):  
Dragana Stanojević ◽  
Ljiljana Čomić ◽  
Olgica Stefanović
Keyword(s):  
Aqueous Extract ◽  
Sodium Nitrite ◽  
Sodium Benzoate ◽  
Synergistic Action ◽  
Salvia Officinalis ◽  
Assay Method ◽  
Potassium Sorbate ◽  
Checkerboard Assay ◽  
Salvia Officinalis L

AbstractThe aim of the present study is to investigate the antibacterial activity of Salvia officinalis L. aqueous extracts and its synergistic action with preservatives sodium nitrite, sodium benzoate and potassium sorbate in vitro against selected food spoiling bacteria. Synergy was assessed by the checkerboard assay method and quantitatively represented by the FIC index. Synergistic action was established for aqueous extract/ sodium benzoate, aqueous extract/ potassium sorbate, aqueous extract/ sodium nitrite combinations. Synergy was detected in relation to: Agrobacterium tumefaciens, Bacillus subtilis and Proteus sp. Synergy was established at plant extract and preservative concentrations corresponding up to 1/8 MIC values.

scholarly journals Modeling Yeast Spoilage in Cold-Filled Ready-To-Drink Beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica

2002 ◽  
Vol 68 (4) ◽  
pp. 1901-1906 ◽  
Author(s):  
Alyce Stiles Battey ◽  
Siobain Duffy ◽  
Donald W. Schaffner
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sodium Benzoate ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Potassium Sorbate ◽  
Malt Extract ◽  
Candida Lipolytica ◽  
Yeast Growth ◽  
Zygosaccharomyces Bailii ◽  
Interaction Terms

ABSTRACT Mathematical models were developed to predict the probability of yeast spoilage of cold-filled ready-to-drink beverages as a function of beverage formulation. A Box-Behnken experimental design included five variables, each at three levels: pH (2.8, 3.3, and 3.8), titratable acidity (0.20, 0.40, and 0.60%), sugar content (8.0, 12.0, and 16.0 °Brix), sodium benzoate concentration (100, 225, and 350 ppm), and potassium sorbate concentration (100, 225, and 350 ppm). Duplicate samples were inoculated with a yeast cocktail (100 μl/50 ml) consisting of equal proportions of Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica (∼5.0 × 104 CFU/ml each). The inoculated samples were plated on malt extract agar after 0, 1, 2, 4, 6, and 8 weeks. Logistic regression was used to create the predictive models. The pH and sodium benzoate and potassium sorbate concentrations were found to be significant factors controlling the probability of yeast growth. Interaction terms for pH and each preservative were also significant in the predictive model. Neither the titratable acidity nor the sugar content of the model beverages was a significant predictor of yeast growth in the ranges tested.

scholarly journals In vitro synergistic antibacterial activity of Salvia officinalis L. and some preservatives

2010 ◽  
Vol 62 (1) ◽  
pp. 167-174 ◽  
Author(s):  
Dragana Stanojevic ◽  
Ljiljana Comic ◽  
Olgica Stefanovic ◽  
Slavica Solujic-Sukdolak
Keyword(s):  
Antibacterial Activity ◽  
Aqueous Extract ◽  
Sodium Nitrite ◽  
Sodium Benzoate ◽  
Synergistic Action ◽  
Salvia Officinalis ◽  
Assay Method ◽  
Potassium Sorbate ◽  
Salvia Officinalis L

The aim of this work was to investigate the antibacterial activity of aqueous extracts of the species Salvia officinalis L. and its synergistic action with the preservatives sodium nitrite, sodium benzoate and potassium sorbate in vitro against selected food spoiling bacteria. Synergism was assessed by the checkerboard assay method and quantitatively represented by the FIC index. Synergistic action was established for aqueous extract/sodium benzoate, aqueous extract/potassium sorbate, aqueous extract/sodium nitrite combinations. Synergism was detected in relation to: Agrobacterium tumefaciens, Bacillus subtilis and Proteus sp. Synergism was established at plant extract and preservative concentrations corresponding up to 1/8 MIC values. <br><br><b><font color="red">Detected autoplagiarism. Link to the Editorial Decision <u><a href="http://dx.doi.org/10.2298/ABS1004251U">10.2298/ABS1004251U</a></u></font></b><br>

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