INHIBITION OF MICROBIAL-GROWTH AT DIFFERENT PH LEVELS BY BENZOIC AND PROPIONIC ACIDS AND ESTERS OF PARA-HYDROXYBENZOIC ACID

被引：81

作者：

EKLUND, T ^{[1
]}

机构：

[1] NORWEGIAN FOOD RES INST, POB 50, N-1432 AS NLH, NORWAY

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1985年 / 2卷 / 03期

关键词：

D O I：

10.1016/0168-1605(85)90035-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The minimum growth inhibitory concentration of benzoic and propionic acids and esters of p-hydroxybenzoic acid (parabens) has been determined for Bacillus subtilis, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Candida albicans. For benzoic and propionic acid, 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 which has earlier been applied to sorbic acid. Parabens showed some pH dependence for the action on bacteria, but not on yeast. This pH dependence was unrelated to dissociation.

引用

页码：159 / 167

页数：9

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