Weak‐acid preservatives: modelling microbial inhibition and response

Weak‐acid preservatives are widely used to prevent microbial spoilage of acidic foods and beverages. Characteristically, weak‐acid preservatives do not kill micro‐organisms but inhibit growth, causing very extended lag phases. Preservatives are more effective at low pH values where solutions contain increased concentrations of undissociated acids. Inhibition by weak‐acids involves rapid diffusion of undissociated molecules through the plasma membrane; dissociation of these molecules within cells liberates protons, thus acidifying the cytoplasm and preventing growth. By modelling preservative action in yeast, using a thermodynamic and kinetic approach, it was possible to demonstrate that: (i) inhibition depends more on the degree to which individual preservatives are concentrated within cells, rather than on undissociated acid concentration per se; (ii) it is entirely feasible for microbes to pump protons out of the cell during extended lag phase and raise internal pH (pH i ), despite further influx of preservatives; (iii) the duration of the lag phase can be predicted from the model, using a Gaussian fit of proton‐pumping H + ‐ATPase activity against pH i ; (iv) theoretical ATP consumption for proton pumping can be directly correlated with the reduction in cell yield observed in glucose‐limited cultures.