Antifungalni učinak konzervanasa na plijesni roda Penicillium u in vitro i in situ uvjetima

The aim of the study was to determine antifungal activity of sodium benzoate and potassium orbate on selected fungal species: Penicillium aurantiogriseum, P. expansum and P. italicum at various pH values. Sodium benzoate is the salt of benzoic acid. It can be produced by reaction of sodium hydroxide with benzoic acid. Sodium benzoate is a preservative most widely used in carbonated drinks, fruit juices, jams, conserved vegetables, pickles and condiments where, at acidic environment, inhibits fungal contaminants. Potassium sorbate is the potassium salt of sorbic acid. It is primary used as a food preservative. It inhibits molds and yeasts in many food products, such as cheese, wine, yogurt, soft drinks and baked goods. Important effect of potassium sorbate is to maintain and prolong quality of products. The experimental results suggest increased antifungal activity of tested compounds at lower pH values. Both compounds inhibit fungi at similar concentrations. Linear inhibition of fungal growth at 50, 100 and 200 ppm of Na – benzoate and K – sorbate at pH 5,12 and 4,50 has been tested. Preliminary results suggest stronger inhibitory potential of K – sorbate, compared to Na – benzoate.