Potassium Sorbate Inhibition of Microorganisms Isolated from Seafood

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Abstract
Microorganisms isolated from seafood showed various degrees of sensitivity toward potassium sorbate (PS). At pH 7.0, PS concentration of 0.53% completely inhibited growth of Moraxella sp., while 2.73% was needed to inhibit Arthrobacter sp. Pseudomonas I sp., which was relatively resistant to PS (inhibitory concentration = 1.62%), was not affected by 0.3% PS after freeze-thaw treatment (−78°C for 8 min and 20°C for 20 min), but showed a delay in onset of logarithmic growth for up to 20 h after heating at 50°C for 5 min. The inhibitory effect of PS on sub-lethally injured Pseudomonas I was greater in basal medium (Minimum Broth, Davis) than in a rich medium (tryptone-peptone-extract, TPE). Alteromonas putrefaciens, which was sensitive to PS (inhibitory concentration = 0.74%), was also sensitive to freeze-thaw and mild heat. The lag period for quick-frozen cells was extended by 14 h in the presence of 0.05% PS. Heating at 45°C for 10 sec was sufficient to cause complete inhibition of growth by 0.05% PS in MBD, and 8 h delay in the onset of logarithmic growth in TPE. Selective and inhibitory effects of PS, therefore, could be further enhanced in frozen or heat-treated seafood.

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