Alicyclobacillus acidoterrestris is considered to be one of the important target microorganisms in the quality control of acidic canned foods. There is an urgent need to develop a suitable method for inhibiting or controlling the germination and outgrowth of A.acidoterrestris in acidic drinks. The aim of this work was to evaluate the chemicals used in the lemon industry (sodium benzoate, potass...

In the title mol-ecular salt-adduct, C(5)H(8)N(3) (+)·C(6)H(7)O(2) (-)·C(6)H(8)O(2), the 2,3-diamino-pyridinium cation is essentially planar, with a maximum deviation of 0.013 (2) Å, and is protanated at its pyridine N atom. The sorbate anion and sorbic acid mol-ecules exist in extended conformations. In the crystal, the protonated N atom and one of the two amino-group H atoms are hydrogen bond...

A kinetic study of the alkylating potential of potassium sorbate (S)-a food preservative used worldwide-in 7:3 water/dioxane medium was performed. The following conclusions were drawn: (i) Potassium sorbate shows alkylating activity on the nucleophile 4-(p-nitrobenzyl)pyridine (NBP), a trap for alkylating agents with nucleophilic characteristics similar to those of DNA bases, (ii) The NBP alkyl...

Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by...

Weak organic acid food preservatives exert pronounced culture pH-dependent effects on both the heat-shock response and the thermotolerance of Saccharomyces cerevisiae. In low-pH cultures, they inhibit this stress response and cause strong induction of respiratory-deficient petites amongst the survivors of lethal heat treatment. In higher pH cultures, 25 degrees C sorbic acid treatment causes a ...

The aim of this study was to consider the presence of sodium benzoate and potassium sorbate preservatives in 40 samples of UF cheese, 45 samples of yogurt, and 45 samples of Doogh (The Iranian traditional dairy drink) by high-performance liquid chromatography (HPLC). All of the samples were collected from 14 different brands producing in dairy factories in Hamedan province in North West of Iran...

Sorption reactions, involving both inorganic and organic particulates, are an important control on the transport and fate of many trace elements in natural systems. Understanding the controls on trace-element concentrations in waters is critical for a number of applications including the transport of contaminants and nutrients, geochemical prospecting, agriculture, municipal and industrial wate...

The respective and combined effects of sodium chloride, ascorbic acid, citric acid, potassium sorbate, and Thymus vulgaris extract on the growth of Aeromonas caviae and Aeromonas sobria were investigated. Sodium chloride (3%) significantly reduced the growth and 4% NaCl inhibited growth of the tested strains. Ascorbic acid (0. 1%), potassium sorbate (0.05%), and citric acid (0.03%) slightly inh...

sodium benzoate and potassium sorbate are two major chemical preservatives which are used in doogh (iranian traditional dairy drink). in this study, a total of 27 commercial brands of highly consumed of doogh samples were analyzed. the means and standard deviation for concentration of these preservatives based on hplc results for analysis of benzoate and sorbate were 195·9 (sd 1·8) and 328·8 (s...