Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Dąbrowski W. , Różycka-Kasztelan K. , Czeszejko K. , Mędrala D. 2002. MICROFLORA OF LOW-SALT HERRING II. THE INFLUENCE OF SODIUM BENZOATE ON MICROFLORA OF LOW-SALT HERRING, EJPAU 5(2), #14.
Available Online: http://www.ejpau.media.pl/volume5/issue2/food/abs-14.html

ABSTRACT

Results of qualitative and quantitative studies on microflora of low-salt herring slices supplemented with 0%, 0.2% and 0.3% of sodium benzoate (E-211) are presented. Herring slices were subjected to low salting with addition of 0%, 0.2% and 0.3% of sodium benzoate according to a recipe provided by a local manufacturer. It was observed that sodium benzoate reduced diversity of bacteria and yeasts in a tested product and exerted no influence on the total number of bacteria and yeasts. It gave the evidence that an empty ecological niche was created after elimination of some species by the preservative and remainders substituted them. As a result no reduction of the total number of micro-organisms was observed and a shelf life of the product was not prolonged. Our results proved that sodium benzoate is the ineffective preservative for low-salt herring production.

Key words: bacteria, yeasts, salt herring, sodium benzoate (E-211)

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