Sorbic acid
Sorbic acid is important food preservatives and powerful fungistatic agents, it inhibits various bacteria, including sporeformers, at various stages of their life cycle (germination, outgrowth and cell division). Sorbic acid is a more potent uncoupler of the membrane potential than acetic acid, the effect may also slow the rate of ATP synthesis significantly and may thus (partially) explain Sorbic acid's effectiveness.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Appl Environ Microbiol. 2014 Oct;80(19):5918-26.
Distinct effects of sorbic acid and acetic acid on the electrophysiology and metabolism of Bacillus subtilis.[Pubmed:
25038097]
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.
METHODS AND RESULTS:
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.
CONCLUSIONS:
Together these effects may also slow the rate of ATP synthesis significantly and may thus (partially) explain Sorbic acid's effectiveness.
Appl Environ Microbiol. 2012 Dec;78(23):8477-80.
Impact of sorbic acid on germination and outgrowth heterogeneity of Bacillus cereus ATCC 14579 spores.[Pubmed:
23001664]
Population heterogeneity complicates the predictability of the outgrowth kinetics of individual spores.
METHODS AND RESULTS:
Flow cytometry sorting and monitoring of the germination and outgrowth of single dormant spores allowed the quantification of acid-induced spore population heterogeneity at pH 5.5 and in the presence of Sorbic acid.
CONCLUSIONS:
This showed that germination efficiency was not a good predictor for heterogeneity in final outgrowth.
J Food Sci Technol. 2014 Dec;51(12):4040-6.
Effect of sorbic acid on the storage quality of Kaladhi -an acid coagulated milk product[Pubmed:
25477678]
The present study was conducted to determine the effect of three different levels of Sorbic acid (0.1 %, 0.2 % and 0.3 %) on the shelf life and storage quality of Kaladhi.
METHODS AND RESULTS:
Kaladhi was prepared from pasteurized buffalo milk standardized to 6 % fat and 9 % SNF with coagulation at 40 °C using 5 % lactic acid as a coagulant. Kaladhi prepared without Sorbic acid served as control and was compared with the products treated with different levels of Sorbic acid for a storage period of 35 days at ambient temperature. The results showed a significant (P < 0.05) effect of Sorbic acid on most of the physicochemical parameters i.e. titratable acidity, free fatty acid content (% oleic acid) and thiobarbituric acid value which showed a decreasing trend with increasing concentration of Sorbic acid. However, a non-significant (P > 0.05) effect of Sorbic acid was observed on pH and proximate parameters of the product. Kaladhi treated with 0.3 % Sorbic acid retained most desirable physicochemical and sensory properties throughout the storage period hence, was considered the best.
Front Microbiol. 2013 Nov 26;4:350.
Sorbic acid stress activates the Candida glabrata high osmolarity glycerol MAP kinase pathway.[Pubmed:
24324463]
Weak organic acids such as Sorbic acid are important food preservatives and powerful fungistatic agents.
METHODS AND RESULTS:
These compounds accumulate in the cytosol and disturb the cellular pH and energy homeostasis. Candida glabrata is in many aspects similar to Saccharomyces cerevisiae. However, with regard to confrontation to Sorbic acid, two of the principal response pathways behave differently in C. glabrata. In yeast, Sorbic acid stress causes activation of many genes via the transcription factors Msn2 and Msn4. The C. glabrata homologs CgMsn2 and CgMsn4 are apparently not activated by Sorbic acid. In contrast, in C. glabrata the high osmolarity glycerol (HOG) pathway is activated by Sorbic acid. Here we show that the MAP kinase of the HOG pathway, CgHog1, becomes phosphorylated and has a function for weak acid stress resistance. Transcript profiling of weak acid treated C. glabrata cells suggests a broad and very similar response pattern of cells lacking CgHog1 compared to wild type which is over lapping with but distinct from S. cerevisiae. The PDR12 gene was the highest induced gene in both species and it required CgHog1 for full expression.
CONCLUSIONS:
Our results support flexibility of the response cues for general stress signaling pathways, even between closely related yeasts, and functional extension of a specific response pathway.
