chapter  12
10 Pages

Chapter Incidental and natural organic acid occurence

Even in foodstuffs such as yogurt, cranberries were found to suppress microbial growth. This suppression was most evident within 24 h after addition of fruit (Penney et al., 2004). Benzoic acid occurs naturally in lingonberries, cranberries, cloudberries, and cinnamon (Davidson, 1997; Heimhuber et al., 1990; Visti, Viljakainen, and Laakso, 2003). Benzoic acid concentration is especially high in lingonberries (0.6-1.3 g/l free benzoic acid), whereas the pH is low (pH 2.6-2.9), and is increased if the juice is stored under warm conditions. Not many microorganisms can ferment lingonberries and this fruit can normally be conserved without preservatives (Be-Onishi et al., 2004).