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Synergistic Effects of Potassium Sorbate and Sodium Benzoate on Thermal Inactivation of Yeasts

✍ Scribed by L. R. BEUCHAT

Book ID
108805125
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
859 KB
Volume
46
Category
Article
ISSN
0022-1147

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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