Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives

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dc.contributor.authorTurantas, F
dc.contributor.authorGoksungur, Y
dc.contributor.authorDincer, AH
dc.contributor.authorUnluturk, A
dc.contributor.authorGuvenc, U
dc.contributor.authorZorlu, N
dc.date.accessioned2019-10-27T11:50:39Z
dc.date.available2019-10-27T11:50:39Z
dc.date.issued1999
dc.departmentEge Üniversitesien_US
dc.description.abstractBlack olive fermentation characteristics and diffusion of preservatives into olives were evaluated in brines containing 500ppm potassium sorbate, 1000ppm sodium benzoate, 500ppm sodium benzoate + 250ppm potassium sorbate and no preservative (control). Changes in brine pH, acidity and microbial population (lactic acid bacteria, yeasts, moulds) were followed during fermentation and storage. Results indicated that K-sorbate when used at 500ppm concentration in black olive fermentation had a slight stimulatory effect on the growth of lactic acid bacteria. The yeast counts of brines containing 500 ppm K-sorbate and 1000ppm Na-benzoate were lower than for the brine containing 250 ppm K-sorbate + 500ppm Na-benzoate and for the control with no preservative, while mould growth was completely inhibited in all treatments during fermentation. Mould counts stayed below the detection Limit (<10 cfu g(-1)) during 214 days of vacuum-packaged storage. Yeast counts showed a progressive decline within 28 days of storage and then stayed relatively constant in all treatments thereafter. The level of yeast population was higher in the control sample than in the sample containing both preservatives during storage. The diffusion of Na-benzoate and K-sorbate into the olives after equilibrium was 64% and 80% during fermentation respectively. (C) 1999 Society of Chemical Industry.en_US
dc.identifier.doi10.1002/(SICI)1097-0010(19990701)79:9<1197
dc.identifier.endpage1202en_US
dc.identifier.issn0022-5142
dc.identifier.issn0022-5142en_US
dc.identifier.issue9en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1197en_US
dc.identifier.urihttps://doi.org/10.1002/(SICI)1097-0010(19990701)79:9<1197
dc.identifier.urihttps://hdl.handle.net/11454/34335
dc.identifier.volume79en_US
dc.identifier.wosWOS:000081359700008en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherJohn Wiley & Sons Ltden_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectpotassium sorbateen_US
dc.subjectsodium benzoateen_US
dc.subjectblack olivesen_US
dc.subjectlactic acid fermentationen_US
dc.titleEffect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olivesen_US
dc.typeArticleen_US

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