摘要：This research was focused on the determination of the minimal concentration of K-sorbate and Na-benzoate, recommended or used as preservatives for pickled cucumbers production, without reaching the maximum level permitted in the legislation. As a research material, No: 2 cucumbers were used and they were supplied from a food processing plant after the classification stage. After pre-processes, 3 kg cucumbers were put in each 5 L volumed transparent plastic jars and fermented in brine consisting of 0.2% CaCI2, 0.25% asetic acid and 3.5% NaCl under balance conditions. Besides control sample, containing none of the preservatives, other samples were prepared to contain K-sorbate and Na-benzoate at 0.1-0.6 g/L concentrations. Samples stored in a room at 22-25°C temperature during fermentation. Fermentation of control sample and the samples consisting of K-sorbate, stopped in the tenth day, but the fermentation of some of the samples containing Na-benzoate continued until the 14 th day. Till the beginning of the fermentation, film formation observed on the surface of the samples containing Na-benzoate. As results, film formation was not observed on the surface of samples containing K-sorbate at 400 mg/L and higher concentration and it was determined that this concentration was efficient for a safe fermentation. K-sorbate added samples had the highest but Na-benzoate added samples had the lowest acidity during fermentation. So it was observed that Na-benzoate prevented the growth of lactic acid bacteria.
