Effectiveness of potassium sorbate and sodium benzoate against microbial growth in pear syrup under variable pH and Brix conditions
This thesis investigates the antimicrobial effectiveness of potassium sorbate and sodium benzoate in a pear syrup product under varying conditions of pH and Brix. Eight microorganisms were selected for inoculation, representing common spoilage yeasts and bacteria found in fruit-based beverages. The study evaluated eight preservative treatments: potassium sorbate (100, 200, 300 mg/L), sodium benzoa
