Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory.

@article{Stratford2009InhibitionOS,
  title={Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory.},
  author={Malcolm Stratford and Andrew Plumridge and Gerhardt Nebe-von-Caron and David B. Archer},
  journal={International journal of food microbiology},
  year={2009},
  volume={136 1},
  pages={37-43}
}
Fungal spoilage of many foods is prevented by weak-acid preservatives such as sorbic acid or acetic acid. We show that sorbic and acetic acids do not both inhibit cells by lowering of internal pH alone and that the "classical weak-acid theory" must be revised. The "classical weak-acid theory" suggests that all lipophilic acids with identical pK(a) values are equally effective as preservatives, causing inhibition by diffusion of molecular acids into the cell, dissociation, and subsequent… CONTINUE READING

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