Effect of Sodium Benzoate on the Fermentative Activity of Lactobacillus plantarum in Fermented Prawn Pickle

Abstract

Experiments were conducted to investigate the effect of sodium benzoate (0.1%) on the fermentative activity of Lactobacillus plantarum in fermented prawn pickle and in liquid medium. L. plantarum survived and grew in heavily spiced, salted Indian style prawn pickle. Both lactic acid bacterial growth and acid production were reduced significantly by sodium benzoate in prawn pickle. In liquid medium, sodium benzoate showed an inhibitory action on the growth of lactic acid bacteria, acid production and pH reduction. Addition of (0.1%) sodium benzoate in liquid medium increased the generation time of L. plantarum