• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.232-236
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• 1985

The inhibiting properties of sodium benzoate on the dopachrome formation were investigated with crude enzyme preparations from homogenized tissues of raw potato tubers. The % inhibition of dopachrome formation was increased with increasing concentrations of sodium benzoate and decreasing concentrations of substrate, 3,4-dihydroxyphenylalanine(DOPA). The inhibiting action was gradually reduced with increasing temperature. Dopachrome formation tended to be greatly inhibited in the range of pH 3-5, while it revealed a sharp increase above pH 6. The results suggested that sodium benzoate might compete with the substrate for the enzyme.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.549-554
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• 2013

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.

• Journal of Microbiology
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• v.44 no.1
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• pp.129-131
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• 2006

The antimicrobial effects of sodium benzoate against Enterococcus faecalis and Enterococcus faecium were investigated. The $MIC_{90}$ of sodium benzoate were 64 mg/ for E. faecalis and 32 mg/L for E. faecium, while the $MBC_{90}$ were 128 mg/L and 64mg/L, respectively. Although further studies are required for clinical evidence, sodium benzoate seems to be effective against Enterococcus spp.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.244-248
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• 1999

This study was carried out to determine the contents of sodium saccharin, sodium benzoate and potassium sorbate in danmooji, jangachi, puffed cereal, mixed beverages, carbonated beverages, fruit and vegertable juices (excepted unheated fruit and vegertable juices) and dried fishery products(seasoned) in the market. Sodium saccharin, sodium benzoate and potassium sorb ate were analyzed by HPLC at the wavelength of 215 nm with 0.05% ammonium phosphate dibasic acetonitril mobil phase(94 : 6), and recovery rates were 96.2-100.3%, 95.8-100.9%, 96.1-99.8%, respectively. The contents of sodium saccharin were N.D.-1234.8 mg/kg in danmoogi, jangachi, puffed cereal and mixed beverages and sodium benzoate in mixed beverages, carbonated beverages, fruit and vegertable juices were N.D.-663.2 mg/kg, and potassium sorbate in danmooji, jangachi and dried fishery products were N.D.-2725.2 mg/kg.

• YAKHAK HOEJI
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• v.44 no.3
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• pp.263-271
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• 2000

In an attempt to develop an injectable form of practically insoluble biphenyl dimethyl dicarboxylate (DDB), the effect of various vehicles, cosolvents and hydrotropic agents was investigated. It was found that polyethylene glycol (PEG) 400 revealed the best solvency toward DDB (17.7 mg/ml at $37^{\circ}C$), and decreasing order of the solubility was as follows: PEG 400>PEG 300>diethylene glycol monoethyl ether (DGME)>PEG-8 glyceryl caprylate/caprate. Among the hydrotropes used, sodium salicylate, sodium benzoate and nicotinamide were effective in increasing the solubility in water. The solubility of DDB in 2 M sodium salicylate, sodium benzoate and nicotinamide solutions was increased 44.3, 23.5 and 44.0 times than that in water, respectively. The addition of sodium salicylate and sodium benzoate to PEG 300-water PEG 400-water and DGME-water cosolvents remarkably increased the solubility of DDB, and significantly retarded precipitate formation when mixed with water Hemolytic properties of DDB injections (2 mg/4~10 ml) in PEG 300-water or DGME-water (60:40 v/v) cosolvents containing sodium benzoate (0.14~0.35 M) were very low. It was concluded from the results that these solutions would be applied to the design of new DDB injections.

• Korean Journal of Environmental Agriculture
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• v.16 no.1
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• pp.14-18
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• 1997

The objective of this research was to increase phytoprotective effects by combined treatment of uniconazole and free radical scavengers such as ascorbic acid or sodium benzoate on $SO_2$ injury in P. occidentalis. The plant injury, chlorophyll content and enzyme activity of superoxide dismutase(SOD) and peroxidase(POD) affected by combined treatment were also investigated. The phytoprotective role of uniconazole was nullified by spray of Diethyldithiocarbamate(DDTC) resulting in the decrease of SOD and POD activities. Free radical scavengers, sodium benzoate and ascorbic acid, did not affect SOD and POD activity, but significantly inhibited the development of visible injury, degradation of chlorophyll, and SOD and POD activity in leaves exposed to $SO_2$. The spray of ascorbic acid decreased plant susceptibility to $SO_2$ induced by DDTC application. These results indicate that uniconazole application increase SOD activity that play a role of antioxidant in plant body, but sodium benzoate and ascorbic acid do not affect enzyme activities of SOD or POD.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.249-254
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• 1986

An experiment was performed to investigate the combined effect of preservatives and the synergistic effect of sodium chloride to them on the inhibition of bacterial growth. Escherichia coli and Salmonella typhimurium were cultured with or without shaking in liquid media (pH 6) of tryptone-glucose-yeast extract or tryptic soy broth which contained 0.1% potassium sorbate and/or 0.03% sodium benzoate, equivalent to half of the maximum permissible levels, respectively. The growth of E. coli was more inhibited with one or both of the two preservatives by shaking culture than by non-shaking culture. For S. typhimurium the single treatment of the preservatives did not show inhibitory effect whereas the combined treatment of them showed bacteriostatic effect in shaking culture and a prolongation of lag phase in non-shaking culture. Addition of 2% sodium chloride to either potassium sorbate or potassium sorbate plus sodium benzoate remarkably increased the growth inhibition of E. coli for non-shaking cultivation but no effect observed for shaking cultivation. S. typhimurium was more sensitive to the addition of sodium chloride than E. coli in both shaking and non-shaking culture to show lower viable cell counts than initial numbers.

• Bulletin of the Korean Chemical Society
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• v.32 no.10
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• pp.3559-3560
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• 2011

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.23-27
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• 1988

In order to investigate the combined effect of potassium sorbate and sodium benzoate and the synergistic effect of sodium chloride on bacterial cell growth inhibition, Bacillus subtilis was cultured with or without shaking in tryptone-glucose-yeast extract broth containing 0.1% potassium sorbate and/or 0.03% sodium benzoat, which are equivalent to half of the maximum permissible levels, respectively. The combined treatment of the two preservatives did not show any synergistic effect of tne growth inhibition of B. subtilis. Addition of 2% sodium chloride, however, showed remarkable synergistic effect on the growth inhibition of the bacterium by potassium sorbate.

• Journal of Ginseng Research
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• v.17 no.2
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• pp.148-152
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• 1993

One kind of microorganism was isolated and identified from Korean fresh, white and red ginseng, and the effect of a preservative, sodium benzoate on the microorganism and its thermal resistant propertues were studied. The results obtained were as follows. The predominant strain on ginseng and ginseng products was identified as Penicillium sp. The strain showed perithecium structure producing ascospores. The growth of the strain was slightly inhibited at 0.0571 concentration of sodium benzoate. The minimal inhibitory concentration (MIC) of sodium benzoate against the strain was 0.26%. The D value of the strain at 56, 59, $62^{\circ}C$ were 9.9, 5.0 and 4.5 min, respectively.