The DOI matches its Crossref record; 61 of the 61 references it cites were found in a registry or an index.
Weak Organic Acids: A Panoply of Effects on Bacteria
Open accessAbstract
Weak organic acids have been used for centuries to preserve foods, but only recently has the possible mechanism for bacterial growth inhibition been investigated. Although the lowering of internal pH was favored as the cause of growth inhibition, the emphasis has shifted to the anion and its specificity. There are a number of applications of weak organic acids to foods and in the food industry be they pre- or postharvest, However, there is concern that the ability of foodborne pathogens to adapt to these acids may allow longer survival in these commodities and also to better survive transit through the gastric acid barrier of the stomach. Genomic and proteomic approaches have been applied to the identification of genes and proteins that may allow prokaryotes to cope with organic acid stress. These technologies in combination with genetic approaches may provide better identification of genes essential for survival to organic acids. These acids may have other roles: they can induce phenotypic antibiotic resistance, and the high concentrations of these acids in the colon may signal a relationship to diet, colonic microflora, and human health.
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“Vinegar contains different organic acids that enter through bacterial membrane inciting internal pH decrease, protonation of macromolecules, and destabilization of the cell membrane by liberation of proton H+ (Figure 2) [100,101,102].”
From Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality (2021) · cites this paper as [102]
Citations
Cites
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Essential oils as antimicrobials in food systems – A review
Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C. (2015) · Food Control · doi:10.1016/j.foodcont.2014.12.040 · Cited by 1,140
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Mani‐López, E., García, H. S., & López‐Malo, A. (2011) · Food Research International · doi:10.1016/j.foodres.2011.04.043 · Cited by 617
Coping with low pH: molecular strategies in neutralophilic bacteria
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Metadata
- Authors
- Hirshfield, I. N., Terzulli, S., & O'Byrne, C.
- Affiliations
- St. John's University (US)
- National University of Ireland (IE)
- ORCID
- O'Byrne, Conor
- Venue
- Science Progress
- Publisher
- SAGE Publications
- Published
- 2003-11
- Volume
- 86
- Issue
- 4
- Pages
- 245-270
- ISSN
- 0036-8504 (ISSN-L)
- 2047-7163
- PMC
- PMC10367495
- OpenAlex
- W2007512489
- Cited by
- 245
- References
- 61
- Citations by year
- 2026: 26 · 2025: 15 · 2024: 24 · 2023: 19 · 2022: 27 · 2021: 17 · 2020: 21 · 2019: 12 · 2018: 5 · 2017: 12 · 2016: 6 · 2015: 6 · 2014: 12 · 2013: 10 · 2012: 6
- FWCI
- 0.71
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Science Progress (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Life Sciences › Immunology and Microbiology › Applied Microbiology and Biotechnology › Antimicrobial agents and applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- weak organic acids, food preservatives, bacterial growth inhibition, foodborne pathogens, acid adaptation, antibiotic resistance induction, colonic microbiota
- MeSH terms
- Bacteria, Carboxylic Acids, Drug Resistance, Microbial, Escherichia coli, Fatty Acids, Food Microbiology, Food Preservatives, Humans, Hydrogen-Ion Concentration, Salmonella, Colony Count, Microbial
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