Comparison of the inhibitory action on Saccharomyces cerevisiae of weak-acid preservatives, uncouplers, and medium-chain fatty acids.
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 weak-acid 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.
Stratford
M
M
Microbiology Section, Unilever Research, Sharnbrook, Bedford, UK. malcolm.stratford@unilever.com
Anslow
P A
PA
D019297:2,4-Dinitrophenol; D000085:Acetates / Q000494:pharmacology; D019342:Acetic Acid; D003652:Decanoic Acids / Q000494:pharmacology; D004140:Dinitrophenols / Q000494:pharmacology; D005227:Fatty Acids / Q000494:pharmacology*; D005520:Food Preservatives / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D012441:Saccharomyces cerevisiae / Q000187:drug effects* / Q000254:growth & development; D013011:Sorbic Acid / Q000494:pharmacology; D014475:Uncoupling Agents / Q000494:pharmacology*
D000085:Acetates; D003652:Decanoic Acids; D004140:Dinitrophenols; D005227:Fatty Acids; D005520:Food Preservatives; D014475:Uncoupling Agents; C031071:decanoic acid; D019297:2,4-Dinitrophenol; D019342:Acetic Acid; D013011:Sorbic Acid