Mechanism of action of benzoic acid on Zygosaccharomyces bailii: effects on glycolytic metabolite levels, energy production, and intracellular pH.
The effects of benzoic acid in the preservative-resistant yeast Zygosaccharomyces bailii were studied. At concentrations of benzoic acid up to 4 mM, fermentation was stimulated and only low levels of benzoate were accumulated. Near the MIC (10 mM), fermentation was inhibited, ATP levels declined, and benzoate was accumulated to relatively higher levels. Intracellular pH was reduced but not greatly. Changes in the levels of metabolites at different external benzoic acid levels showed that glycolysis was limited at pyruvate kinase and glyceraldehyde dehydrogenase-phosphoglycerate kinase steps. Inhibition of phosphofructokinase and several other glycolytic enzymes was not responsible for the inhibition of fermentation. Instead, the results suggest that the primary action of benzoic acid in Z. bailii is to cause a general energy loss, i.e., ATP depletion.
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Division of Food Processing, Commonwealth Scientific and Industrial Research Organization, North Ryde, New South Wales, Australia.
D000255:Adenosine Triphosphate / Q000378:metabolism; D001565:Benzoates / Q000378:metabolism / Q000494:pharmacology*; D019817:Benzoic Acid; D004734:Energy Metabolism / Q000187:drug effects*; D005285:Fermentation / Q000187:drug effects; D006019:Glycolysis / Q000187:drug effects*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D004718:Saccharomycetales / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism
D001565:Benzoates; D000255:Adenosine Triphosphate; D019817:Benzoic Acid