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Cited by 120Fungal and yeast genetics researchAntimicrobial agents and applicationsMicrobial Inactivation Methods

The DOI matches its Crossref record; 52 of the 53 references it cites were found in a registry or an index.

Weak-acid preservatives: pH and proton movements in the yeast Saccharomyces cerevisiae.

Stratford, Malcolm, Nebe-von-Caron, Gerhard, Steels, Hazel, Novodvorska, Michaela, Ueckert, Joerg, Archer, David B.·2013·International Journal of Food Microbiology
DOI 10.1016/j.ijfoodmicro.2012.12.013
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Abstract

Weak-acid preservatives commonly used to prevent fungal spoilage of low pH foods include sorbic and acetic acids. The "classical weak-acid theory" proposes that weak acids inhibit spoilage organisms by diffusion of undissociated acids through the membrane, dissociation within the cell to protons and anions, and consequent acidification of the cytoplasm. Results from 25 strains of Saccharomyces cerevisiae confirmed inhibition by acetic acid at a molar concentration 42 times higher than sorbic acid, in contradiction of the weak-acid theory where all acids of equal pK(a) should inhibit at equimolar concentrations. Flow cytometry showed that the intracellular pH fell to pH 4.7 at the growth-inhibitory concentration of acetic acid, whereas at the inhibitory concentration of sorbic acid, the pH only fell to pH 6.3. The plasma membrane H⁺-ATPase proton pump (Pma1p) was strongly inhibited by sorbic acid at the growth-inhibitory concentration, but was stimulated by acetic acid. The H⁺-ATPase was also inhibited by lower sorbic acid concentrations, but later showed recovery and elevated activity if the sorbic acid was removed. Levels of PMA1 transcripts increased briefly following sorbic acid addition, but soon returned to normal levels. It was concluded that acetic acid inhibition of S. cerevisiae was due to intracellular acidification, in accord with the "classical weak-acid theory". Sorbic acid, however, appeared to be a membrane-active antimicrobial compound, with the plasma membrane H⁺-ATPase proton pump being a primary target of inhibition. Understanding the mechanism of action of sorbic acid will hopefully lead to improved methods of food preservation.

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  1. Anon, 1995, EC Directive 95/2/EC; food additives other than colours and sweeteners, EC Official Journal, 1

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Metadata

Authors
Stratford, M., Nebe-von-Caron, G., Steels, H., Novodvorska, M., Ueckert, J., & Archer, D. B.
Affiliations
  • University of Nottingham (GB)
  • Mologic (United Kingdom) (GB)
  • Unilever Research and Development Vlaardingen (NL)
Corresponding author
Archer, David B.
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2013-02
Volume
161
Issue
3
Pages
164-171
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/j.ijfoodmicro.2012.12.013
OpenAlex
W2024151434
Cited by
120
References
53
Citations by year
2026: 20 · 2025: 10 · 2024: 7 · 2023: 11 · 2022: 7 · 2021: 13 · 2020: 6 · 2019: 4 · 2018: 8 · 2017: 11 · 2016: 11 · 2015: 6 · 2014: 3 · 2013: 3
FWCI
1.54
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Department for Environment, Food and Rural Affairs, UK Government
  • Biotechnology and Biological Sciences Research Council (BB/G016046/1, FQ128, BB/K001744/1)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
  • Life Sciences › Immunology and Microbiology › Applied Microbiology and Biotechnology › Antimicrobial agents and applications
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Keywords
sorbic acid, acetic acid, Saccharomyces cerevisiae, intracellular acidification, intracellular pH, plasma membrane H+-ATPase, proton pump inhibition, food preservatives, mechanism of action
MeSH terms
Food Preservation, Food Preservatives, Proton-Translocating ATPases, Hydrogen-Ion Concentration, Microbial Sensitivity Tests, Protons, Saccharomyces cerevisiae, Sorbic Acid, Acetic Acid, Saccharomyces cerevisiae Proteins

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