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Benzoate effect on a benzoate-resistant strain ofZygosaccharomyces bailii

✍ Scribed by J. S. Leyva; M. Manrique; J. M. Peinado


Publisher
Springer Netherlands
Year
1997
Tongue
English
Weight
208 KB
Volume
42
Category
Article
ISSN
0015-5632

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Black olive fermentation characteristics and diffusion of preservatives into olives were evaluated in brines containing 500 ppm potassium sorbate, 1000 ppm sodium benzoate, 500 ppm sodium benzoate 250 ppm potassium sorbate and no preservative (control). Changes in brine pH, acidity and microbial pop