The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels

Trygve Eklund

doi:10.1111/j.1365-2672.1983.tb02632.x

The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels

DOI Web Site Web Site 被引用文献14件

Trygve Eklund

書誌事項

公開日: 1983-06

権利情報

http://onlinelibrary.wiley.com/termsAndConditions#vor

DOI

10.1111/j.1365-2672.1983.tb02632.x

公開者: Wiley

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説明

<jats:p> The minimum inhibitory concentration of sorbic acid has been determined for <jats:italic>Bacillus subtilis, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus</jats:italic> and <jats:italic>Candida albicans.</jats:italic> The inhibition was shown to be due to both undissociated and dissociated acid, and the effect of each has been calculated in accordance with a proposed mathematical model. Although the inhibitory action of undissociated acid was 10–600 times greater than that of dissociated acid, the latter caused more than 50% of the growth inhibition at pH levels above 6 for most of the organisms tested. </jats:p>