Antimicrobial Effects of Sodium Benzoate, Sodium Nitrite Andpotassium Sorbate and Their Synergistic Action in vitro

University of Kragujevac, Depart. of Microbiology, Faculty of Science, Kragujevac, Serbia


STANOJEVIC, D., L. COMIC, O. STEFANOVIC and Sl. SOLUJIC-SUKDOLAK, 2009. Antimicrobial effects of sodium benzoate, sodium nitrite andpotassium sorbate and their synergistic action in vitro. Bulg. J. Agric. Sci., 15: 308-312

The aim of present work was to investigate the antimicrobial effects of sodium benzoate, sodium nitrite and potassium sorbate and their synergistic action (sodium nitrite + sodium benzoate, sodium nitrite + potassium sorbate, sodium benzoate + potassium sorbate) on selected food- spoiling bacteria and fungi, for a potential use in food industry. The following species of microorganisms were tested: Bacillus subtilis, Bacillus mycoides, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Aspergillus flavus, Fusarium oxysporum, Candida albicans, Trichoderma harsianum and Penicillium italicum. The strongest antimicrobial effect was exerted by sodium nitrite (MIC 0.5 mg/ml) in relation to the species Pseudomonas aeruginosa. Synergistic action was noticed against 40% of the tested species (Escherichia coli, Staphylococcus aureus, Bacillus mucoides and Candida albicans) in the case of the sodium nitrite + sodium benzoate combination; and against 30% of them (Bacillus mucoides, Pseudomonas aeruginosa and Escherichia coli) in that of the sodium nitrite + potassium sorbate combination. Escherichia coli manifested the greatest sensitivity to the combined action of preservatives, Aspergillus flavus the greatest resistance.

Key words: food-spoilage microorganisms, antimicrobial activity, preservatives, sodium benzoate, sodium nitrite, potassium sorbate, MIC, synergism

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