1887

Abstract

The effect of three food preservatives, sorbic acid and methyl and butyl esters of -hydroxybenzoic acid, on the protonmotive force in membrane vesicles was investigated. Radioactive chemical probes were used to determine the two components of the protonmotive force: ΔpH (pH difference) and Δ (membrane potential). Both types of compound selectively eliminated ΔpH across the membrane, while leaving Δ much less disturbed indicating that transport inhibition by neutralization of the protonmotive force cannot be the only mechanism of action for the food preservatives tested.

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/content/journal/micro/10.1099/00221287-131-1-73
1985-01-01
2022-01-28
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