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“ Natamycin (1,000 μg/ml) mixed with 2000 μg/ml citric acid and SDBS (4 μg/ml), however, significantly reduced E. coli counts by >4 log10 within 4 min when the pH was maintained between 3.0 and 3.3, and efficacy of the fungicide was retained.”
“Mathematical models obtained individually for each yeast species showed that progressive concentrations of citric acid decreased the effect of natamycin , which was only observed below 0.15% citric acid.”
“Results obtained in this survey show that is not advisable to use jointly natamycin and citric acid in table olive packaging because of the observed antagonistic effects between both preservatives, but table olives processed without citric acid could allow the application of the antifungal.”