ArticleApplied and environmental microbiology2014
Distinct effects of sorbic acid and acetic acid on the electrophysiology and metabolism of Bacillus subtilis.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed, 35 citations in OpenAlex.
- Sorbic acid triggers rapid formation of proteasome storage granules inMicrobial cell (Graz, Austria) · 2026Article
- Article
- Adaptation to sorbic acid in low sugar promotes resistance of yeast to the preservative.Heliyon · 2023Article
- Evaluation of different hurdles onJournal of food science and technology · 2019Article
- Synergistic Impacts of Organic Acids and pH on Growth ofFrontiers in microbiology · 2018Article
- Fusaric Acid immunotoxicity and MAPK activation in normal peripheral blood mononuclear cells and Thp-1 cells.Scientific reports · 2017Article
- Intracellular pH Response to Weak Acid Stress in Individual Vegetative Bacillus subtilis Cells.Applied and environmental microbiology · 2016Article
- Sodium Acetate Coated Tenofovir-Loaded Chitosan Nanoparticles for Improved Physico-Chemical Properties.Pharmaceutical research · 2016Article
- RodZ and PgsA Play Intertwined Roles in Membrane Homeostasis ofFrontiers in microbiology · 2016Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 pKa 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.
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Registered trials
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