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Inhibition of Growth and Uptake Processes in Bacteria by Some Chemical Food Preservatives
Author(s) -
EKLUND T.
Publication year - 1980
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1980.tb01031.x
Subject(s) - preservative , bacillus subtilis , propionate , food preservatives , chemistry , growth inhibition , bacterial growth , bacteria , benzoates , escherichia coli , sorbic acid , biochemistry , propionates , pseudomonas , food science , biology , organic chemistry , cell growth , gene , genetics
The effect on growth and uptake processes of some common chemical food preservatives [benzoate, sorbate, propionate and alkyl esters of p ‐hydroxybenzoic acid (parabens)] has been studied in strains of Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa. For parabens. the inhibitory action on growth and amino acid uptake in whole cells and bacterial membrane vesicles followed similar dose‐response curves. Growth inhibition caused by parabens appears to be a consequence of transport inhibition. For benzoate, sorbate and propionate, uptake inhibition seems inadequate to explain growth inhibition.