1Dept. of Biotechnology, Kalasalingam Academy of Research & Education, Tamil Nadu, Krishnakoil -626126, Tamil Nadu, India. Email: b.vanavil@klu.ac.in
2Vivekanand Global University, Jaipur, Rajasthan, India. Email: meenakshi0228@gmail.com
3Prathista Industries, Telangana State, India. Email: drabhishekmathur123@gmail.com
Sorbic acid is an unsaturated fatty acid containing two carbon–carbon double bonds in the trans configuration. It was first isolated in 1859 from the unripe berries of Sorbus aucuparia, from which it derives its name. Sorbic acid and its salts have been widely used in the food industry for many years as important preservatives that inhibit the growth of various bacteria, fungi, and yeasts in acidic media. Their use extends the shelf life of many food products, including baked goods, dairy items, beverages, and processed foods. The ability of sorbic acid to prevent spoilage and contamination supports food safety and quality, making it a valuable additive in numerous applications. The U.S. Food and Drug Administration (FDA) considers sorbic acid safe for regular use, as it has not been linked to cancer or other health issues. In addition to foods, sorbic acid is also used in wines, pharmaceuticals, and cosmetics. Being an acidic preservative, it is most effective at pH values between 5 and 6. In the present study, an attempt was made to standardize and optimize the fermentation process for production of sorbic acid using Lactic acid bacteria (LAB) isolates. The media was optimized in hit and trial studies to understand the behaviour of LAB with pH and temperature optima for production of sorbic acid. The sorbic acid content produced in fermentation was measured by HPLC analysis, using C18 column was used as the stationary phase and 100mM Ammonium acetate and acetonitrile as mobile phase at 25 °C. Further FT-IR studies were conducted to interpret the compound as potassium sorbate.
Keywords: Fermentation process, Lactic acid bacteria (LAB), Sorbic acid, Potassium sorbate, Food Preservative, antimicrobial agent
How to cite this article: Shubham, Vanavil B, Sharma M, Mathur A. Standardization and Optimization of Production of Sorbic Acid and Its Salts as Natural Preservatives via Lactic Acid Bacterial Isolates. Int J Drug Deliv Technol. 2026;16(10s): 84-89; DOI: 10.25258/ijddt.16.10s.11
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Conflict of interest: None