Hello, researchers
I used sodium benzoate as a preservative while working on improving the shelf life of beverages. It inhibited yeast from growing while promoting the growth of lactic acid bacteria. What could be the reasons?
Sodium benzoate does not directly promote the growth of lactic acid bacteria. It merely eliminates their competitors (often yeasts), leaving them with more nutrients to grow on.
Benzoic acid is very pH dependent. While it shows some activity up to pH 6 (about 1.55%), it is most active at pH 3 (94%).
Lactic acid bacteria also using in Silage for feeding small and larg animals
Lactic acid bacteria grow perfectly well to pH 3.8 then most other microorganisms are fully inhibited by pH and benzoic acid.
Please read the literature - answers here, as often happens with researchgate, are shallow and ill-informed. Benzoic acid (as Na salt) has been reported to inhibit lactobacilli, and lactobacilli have been reported to produce benzoic acid - in milk from hippuric acid.
It's not uncommon to find bacteria and fungi resistant to benzoate. Likely you have a resistant contaminant.
As the salt of any other acids, sodium benzoate may inhibit the growth of lactic acid bacteria depending on its concentration. Here, it just eliminates yeasts regarded as their competitors, it can achieve more nutrients to be grown.
Actually, as the salt of any other acids, sodium benzoate may inhibit the growth of lactic acid bacteria depending on its concentration. Here, it just eliminates yeasts regarded as their competitors, it can achieve more nutrients to be grown.
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