Annals of Microbiology

, Volume 57, Issue 2, pp 209–215 | Cite as

The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi

  • Aycan Yigit
  • Mihriban Korukluoglu
Food Microbiology Short Communication


In this study, the hurdle technology approach was used to prevent fungal growth of common spoilage fungi in naturally fermented black olives (Alternaria alternata, Aspergillus niger, Fusarium semitectum andPenicillium roqueforti). The factors studied included a combination of different concentrations of potassium sorbate (100 up to 1000 mg/L), a range of pH values (4.5, 5, 5.5, 6, and 6.5) and levels of NaCl (0, 3.5, 5, 7.5, and 10%).Alternaria alternata was the most sensitive fungus whereasP. roqueforti was the most resistant fungi against all hurdle factors. The combination of all hurdles completely inhibitedA. alternata andF. semitectum by lowest inhibitory factors, such as 100 mg/L potassium sorbate with 3.5% NaCl at pH 5. On the other hand, at pH 5, A.niger andP. roqueforti were totally prevented by a combination of 300 mg/L potassium sorbate with 10% NaCl and 400 mg/L potassium sorbate with 7.5% NaCl, respectively. Potassium sorbate and 5–10% NaCl interaction had significant stimulation effect onp. roqueforti andA. niger (p<0.05). This study indicates that potassium sorbate is a suitable preserving agent to inhibit growth of fungi in fermented products of pH near 4.5 regardless levels of NaCl. For products of slightly higher pH, the addition of potassium sorbate is suggested in combination with NaCl.

Key words

fungi inhibition potassium sorbate pH NaCl 


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Copyright information

© University of Milan and Springer 2007

Authors and Affiliations

  1. 1.Department of Food Engineering, Faculty of AgricultureUludag UniversityBursaTurkey

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