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Distinct Effects of Sorbic Acid and Acetic Acid on the Electrophysiology and Metabolism of Bacillus subtilis
Sorbic acid and acetic acid are among the weak organic acid preservatives most commonly used to improve the microbiological stability of foods. They have similar pK(a) values, but sorbic acid is a far more potent preservative. Weak organic acids are most effective at low pH. Under these circumstance...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4178694/ https://ncbi.nlm.nih.gov/pubmed/25038097 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01391-14 |
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