The DOI matches its Crossref record.
The Effect of Food Preservatives on pH Homeostasis in Escherichia coli
Abstract
The effects of cinnamic, propionic, benzoic and sorbic acids on the growth and intracellular pH of Escherichia coli were investigated. The data suggest that the potency of weak acids as food preservatives is related to their capacity to reduce specifically the intracellular pH. The data also suggest that although both the undissociated forms of the acid cause the intracellular pH to fall, growth inhibition is due predominantly to the undissociated acid.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Mechanisms of membrane toxicity of hydrocarbons
Sikkema, J., de Bont, J. A., & Poolman, B. (1995) · Microbiological Reviews · doi:10.1128/mr.59.2.201-222.1995 · Cited by 2,685
“Food preservatives such as lactic acid, benzoic acids (338, 339), and other lipophilic acids (101) act predominantly by dissipating the pH gradient (DpH) across the cytoplasmic membrane (254); however, enzymes and DNA have also been mentioned as possible targets (55).”
BackgroundWolfe, A. J. (2005) · Microbiology and Molecular Biology Reviews · doi:10.1128/mmbr.69.1.12-50.2005 · Cited by 1,233
Regulation of cytoplasmic pH in bacteria
Booth, I. R. (1985) · Microbiological Reviews · doi:10.1128/mmbr.49.4.359-378.1985 · Cited by 1,200
Self-citationPreservative Agents in Foods: Mode of Action and Microbial Resistance Mechanisms
Brul, S. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00072-0 · Cited by 1,041
Why are ruminal cellulolytic bacteria unable to digest cellulose at low pH?
Russell, J. B., & Wilson, D. B. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76510-4 · Cited by 628
Metadata
- Authors
- Salmond, C. V., Kroll, R. G., & Booth, I. R.
- Venue
- Microbiology
- Publisher
- Microbiology Society
- Published
- 1984-11-01
- Volume
- 130
- Issue
- 11
- Pages
- 2845-2850
- ISSN
- 1350-0872 (ISSN-L)
- 1465-2080
- OpenAlex
- W2164200623
- Cited by
- 397
- References
- 0
- FWCI
- 3.13
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: The Effect of Food Preservatives on pH Homeostasis in Escherichia coli. https://app.cochat.ai/papers/10.1099/00221287-130-11-2845
- The paper
- Salmond, C. V., Kroll, R. G., & Booth, I. R. (1984). The Effect of Food Preservatives on pH Homeostasis in Escherichia coli. Microbiology. https://doi.org/10.1099/00221287-130-11-2845
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
