Comparison of the inhibitory action on Saccharomyces cerevisiae of weak-acid preservatives, uncouplers, and medium-chain fatty acids
Open Access
- 15 August 1996
- journal article
- Published by Oxford University Press (OUP) in FEMS Microbiology Letters
- Vol. 142 (1) , 53-58
- https://doi.org/10.1016/0378-1097(96)00242-x
Abstract
This study was initiated to establish whether inhibition of growth of yeasts by medium-chain fatty acids resembled that caused by weak-acid preservatives or uncouplers. Unlike sorbic acid and 2,4-dinitrophenol, decanoic acid caused rapid cell death at its inhibitory concentration. This suggested a mode of action by medium-chain fatty acids, distinct from both weakacid preservatives and uncouplers. Sorbic acid and 2,4-dinitrophenol both increased lag and doubling times, reduced cell yields and inhibitory concentrations of both were highly pH sensitive. The possibility is discussed as to whether weak-acid preservatives and uncouplers share common modes of inhibition.Keywords
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