Effects of Acids on Potassium Sorbate Inhibition of Food‐Related Microorganisms in Culture Media

摘要

ABSTRACTEffects of potassium sorbate in combination with citric, lactic, phosphoric, and hydrochloric acids on the growth of six food‐related microorganisms were studied. Trypticase soy broth with 0.1 or 0.2 sorbate adjusted to pH 5.5 with any of the acids was bacteriostatic toYersinia enterocolitica0:17. These combinations at pH 5.5 were also bacteriostatic toSalmonellogroup D, and extended the lag phase ofPseudomonas fluorescensfor 24 hr. Combinations of either organic acid with 0.2 sorbate at pH 5.5, reduced the growth rate ofLactobacillus plantarumand an unidentified lactobacillus isolated from frankfurters.Pseudomonas aeruginosawas unaffected by any sorbate‐acid combination. Organic acids, specifically citric and lactic, potentiate the antimicrobial action of potassium sorb