Comparison of the inhibitory action on Saccharomyces cerevisiae on weak-acid preservatives, uncouplers, and medium-chain fatty acids

• Published in: FEMS microbiology letters 1996-08, Vol.142 (1), p.53-58
• Main Authors: Stratford, M, Anslow, P.A
• Format: Article
• Language: English
• Subjects: 2,4-Dinitrophenol; Acetates - pharmacology; Acetic Acid; Action of physical and chemical agents; Biological and medical sciences; Cell death; Decanoic acid; Decanoic Acids - pharmacology; Dinitrophenols - pharmacology; Fatty acids; Fatty Acids - pharmacology; Fish oils; food additives; food microbiology; Food Preservatives - pharmacology; food processing; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Microbiology; Mode of action; Mycology; Preservatives; Saccharomyces cerevisiae; Saccharomyces cerevisiae - drug effects; Saccharomyces cerevisiae - growth & development; Sorbic acid; Sorbic Acid - pharmacology; Uncouplers; Uncoupling Agents - pharmacology; Yeasts
• ISSN: 0378-1097; 1574-6968
• DOI: 10.1111/j.1574-6968.1996.tb08407.x

This study was initiated to establish whether inhibition of growth of yeasts by medium-chain fatty acids resembled that caused by weak-acid preservatives or uncouplers. Unlike sorbic acid and 2,4-dinitrophenol, decanoic acid caused rapid cell death at its inhibitory concentration. This suggested a mode of action by medium-chain fatty acids, distinct from both weak-acid preservatives and uncouplers. Sorbic acid and 2,4-dinitrophenol both increased lag and doubling times, reduced cell yields and inhibitory concentrations of both were highly pH sensitive. The possibility is discussed as to whether weak-acid preservatives and uncouplers share common modes of inhibition.