Quantitative analysis of the modes of growth inhibition by weak organic acids in Saccharomyces cerevisiae.

ABSTRACT: Weak organic acids are naturally occurring compounds that are commercially used as preservatives in the food and beverage industries. They extend the shelf life of food products by inhibiting microbial growth. There are a number of theories that explain the antifungal properties of these weak acids, but the exact mechanism is still unknown. We set out to quantitatively determine the contributions of various mechanisms of antifungal activity of these weak acids, as well as the mechanisms that yeast uses to counteract their effects. We analyzed the effects of four weak organic acids differing in lipophilicity (sorbic, benzoic, propionic, and acetic acids) on growth and intracellular pH (pH(i)) in Saccharomyces cerevisiae. Although lipophilicity of the acids correlated with the rate of acidif

SUBMITTER: Ullah A 

PROVIDER: S-EPMC3497387 | biostudies-literature | 2012 Dec

REPOSITORIES: biostudies-literature