Effect of Sodium Benzoate on the Fermentative Activity of Lactobacillus plantarum in Fermented Prawn Pickle
Effect of Sodium Benzoate on the Fermentative Activity of Lactobacillus plantarum in Fermented Prawn Pickle
Date
1994
Authors
Abraham, T. Jawahar
Setty, T.M. Rudra
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Experiments were conducted to investigate the effect of sodium benzoate (0.1%) on
the fermentative activity of Lactobacillus plantarum in fermented prawn pickle and in liquid
medium. L. plantarum survived and grew in heavily spiced, salted Indian style prawn pickle.
Both lactic acid bacterial growth and acid production were reduced significantly by sodium
benzoate in prawn pickle. In liquid medium, sodium benzoate showed an inhibitory action
on the growth of lactic acid bacteria, acid production and pH reduction. Addition of (0.1%)
sodium benzoate in liquid medium increased the generation time of L. plantarum.
Description
Keywords
Sodium Benzoate ,Fermentative Activity , Lactobacillus plantarum , Fermented Prawn Pickle
Citation
Fishery Tech 31(1): 48-51