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Utilization of potassium sorbate by tobacco spoilage fungi
Mycological Research, 1990Aspergillus, Eurotium and Penicillium species (total of 11 isolates) were examined for their ability to utilize potassium sorbate as a sole carbon source in liquid culture, under different pH and temperature conditions. Of these, only A. flavus, A. versicolor and P. chrysogenum were able to grow in the presence of 0·1 to 0·4% (w/v) sorbate at pH
E.S. Mutasa, N. Magan
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Synergistic activity of Stryphnodendron adstringens and potassium sorbate against foodborne bacteria
Archives of Microbiology, 2022Stryphnodendron adstringens is a medicinal plant that has a broad spectrum of action, including antibacterial activity. The aim of the present study was to evaluate the effect of S. adstringens alone and in combination with potassium sorbate (PS) against foodborne bacteria.
Daliah Alves Coelho Trevisan +6 more
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Potassium sorbate reduces gastric colonization in patients receiving mechanical ventilation
Journal of Critical Care, 2005Tube feeding might increase gastric burden of pathogenic bacteria and predispose patients to ventilator-associated pneumonia. We sought to determine whether a tube feeding formula acidified using potassium sorbate could reduce gastric burden of potentially pathogenic bacteria.Prospective, randomized, double-blind trial.RML Specialty Hospital, a ...
Aiman, Tulaimat +5 more
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Resistance of Sporolactobacillus to potassium sorbate and sodium nitrite
International Journal of Food Microbiology, 1987Abstract The resistance of Sporolactobacillus to different concentrations of potassium sorbate and sodium nitrite in autoclaved glucose yeast-extract peptone broth, pH 6.0, was determined. The minimum inhibitory concentration of potassium sorbate that completely inhibited outgrowth of endospores and vegetative growth of Sporolactobacillus inulinus
S.J. Botha, W.H. Holzapfel
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Terahertz spectral detection of potassium sorbate in milk powder
SPIE Proceedings, 2017The spectral characteristics of potassium sorbate in milk powder in the range of 0.2~2.0 THz have been measured with THz time-domain spectroscopy(THz-TDS). Its absorption and refraction spectra are obtained at room temperature in the nitrogen atmosphere. The results showed that potassium sorbate at 0.98 THz obvious characteristic absorption peak.
Pengpeng Li, Yuan Zhang, Hongyi Ge
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Potassium Sorbate Effect on Pigment Concentration of Refrigerated Beef
Journal of Food Science, 1988ABSTRACT The influence of potassium sorbate (SorK) on the relative concentrations of myo (Mb), oxi (MbO 2 ,) and metamyoglobin (MetMb) of raw beef samples wrapped in plastic films of differcnt gaseous permeability was determined at 0°C and 4°C.
M.C. LANARI, N.E. ZARITZKY
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Mechanisms in the inhibition ofListeria monocytogenes by potassium sorbate
Food Microbiology, 1991Abstract Listeria monocytogenes was injured by treating the bacterium with a solution of 1% (w / v) potassium sorbate for 30 min. Injury was shown by inability of the bacterium to tolerate 6% NaC1 in tryptose agar (TA) and ability to grow on TA with no added salt.
Mahmoud M. Buazzi, Elmer H. Marth
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Potassium Sorbate as a Preservative for High-Moisture Corn
Transactions of the ASAE, 1989ABSTRACT SHELLED corn initially at 18.7, 24 and 28% moisture content was treated with potassium sorbate and potassium sorbate plus propylene glycol. The chemical treatment levels used were 0.1, 0.4, 1.0, 1.5 and 2.5% (wet weight basis). The treated and untreated grain were stored without aeration and with a 0.11 m^ min~i Mg~^ air flow rate at ambient ...
null Muhammad Yasin, null Milford Hanna
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Potassium Sorbate Inhibition of Mold in High Moisture Corn
Transactions of the ASAE, 1992High moisture corn treated with potassium sorbate and potassium sorbate plus propylene glycol had a significantly longer safe storage period than untreated samples. Untreated corn showed a greater percentage of mold infected kernels, while a lesser percentage of infection was found in samples treated with the higher chemical levels.
null M. Yasin +2 more
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Potassium Sorbate Diffusivity in American Processed and Mozzarella Cheeses
Journal of Food Science, 1998ABSTRACT The diffusivity of potassium sorbate in cheeses was determined by using diffusion models and computer programming for examining the residual surface concentration and the penetration of surface‐applied potassium sorbate into cheese.
JUNG HOON HAN, JOHN D. FLOROS
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