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首页> 外文期刊>Applied Microbiology >Distinct Effects of Sorbic Acid and Acetic Acid on the Electrophysiology and Metabolism of Bacillus subtilis
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Distinct Effects of Sorbic Acid and Acetic Acid on the Electrophysiology and Metabolism of Bacillus subtilis

机译：山梨酸和乙酸对枯草芽孢杆菌电生理和代谢的不同影响

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摘要

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 circumstances, they are assumed to diffuse across the membrane as neutral undissociated acids. We show here that the level of initial intracellular acidification depends on the concentration of undissociated acid and less on the nature of the acid. Recovery of the internal pH depends on the presence of an energy source, but acidification of the cytosol causes a decrease in glucose flux. Furthermore, sorbic acid is a more potent uncoupler of the membrane potential than acetic acid. Together these effects may also slow the rate of ATP synthesis significantly and may thus (partially) explain sorbic acid's effectiveness.
机译：山梨酸和乙酸是最常用于改善食品微生物稳定性的弱有机酸防腐剂。它们具有相似的pK_（a）值，但是山梨酸是更有效的防腐剂。弱有机酸在低pH下最有效。在这种情况下，假定它们以中性未离解酸的形式扩散穿过整个膜。我们在这里表明初始细胞内酸化的水平取决于未离解的酸的浓度，而较少取决于酸的性质。内部pH的恢复取决于能量源的存在，但是细胞质的酸化会导致葡萄糖通量降低。此外，山梨酸是膜电位比乙酸更有效的解偶联剂。这些作用加在一起也可能会显着减慢ATP的合成速度，因此（部分）可以解释山梨酸的有效性。

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