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2775200 
Journal Article 
Effect of sodium benzoate and potassium sorbate on cucumber pickle fermentation 
Goksungur, Y; Guvenc, U; Zorlu, N 
1995 
1 
Turkish Journal of Biology
ISSN: 1300-0152
EISSN: 1303-6092 
BIOSIS/95/29363 
19 
2 
143-149 
English 
BIOSIS COPYRIGHT: BIOL ABS. Sodium benzoate and potassium sorbate are widely used as preservatives in pickle production. They are effective against yeasts, molds and spoilage bacteria. Fermentation of cucumbers in the brines with 0.1% sodium benzoate, 0.05% sodium benzoate + 0.05% potassium sorbate, and with no additive was followed and the diffusion rates of these preservatives into cucumbers were determined. It was found that these preservatives had no pronounced effect on fermentation. When sodium benzoate was used at an initial concentration of 0.1%, by the end of 17 days, 58.7% of the preservative had diffused into the cucumbers. When sodium benzoate and potassium sorbate were used together, 35.8% of sodium benzoate and 70.0% of potassium sorbate had diffused into the cucumbers by the end of the same period.