Summary
Conidia from two strains of Penicillium roqueforti, one sensitive and one resistant to inhibition by sorbic acid, were tested to determine how the chemical affected viability and ATP content of the spores. The minimum inhibitory concentration was less than 1,000 ppm for the sensitive strain and 3,000 ppm for the resistant strain. Exposing conidia to 6,000 ppm sorbic acid caused complete loss of viability in 1 day by those of the sensitive strain and in 4 days by those of the resistant strain. Exposure of conidia to sorbate solutions caused a rapid initial decrease in ATP content during the first few hours, followed by a more gradual decrease over the next 48–72 h. The same general trend was observed for both strains, but the resistant strain recovered some of the lost ATP following the rapid initial decrease. Results suggest that increased viability in the resistant strain may result from maintainance of ionic balance and an internal pH high enough to reduce the effectiveness of sorbic acid.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anderson TE, Costilow RN (1963) Site of inhibition of yeast respiration by sorbic acid. Bacteriol Proc p 14 (Abstr.)
Anomymous (1978) Sorbic acid and potassium sorbate for preserving food fresheness and market quality. Monsanto Industrial Chemicals Co., St. Louis, MO
Crowell EA, Guymon JF (1975) Wine constituents arising from sorbic acid addition, and identification of 2-ethoxyhexa-3, 5-diene as source of geranium-like off-odor. Am J Enol Viticult 26:97–102
Deak T, Novak EK (1972) Effect of sorbic acid on the carbohydrate fermentation and oligosaccharide-splitting enzymes of yeasts. Acta Aliment 1:173–186
DeLuca M (1976) Firefly luciferase. Adv Enzymol 44:37–63
Finol ML, Marth EH, Lindsay RC (1982) Depletion of sorbate from different media during growth of Penicillium species. J Food Prot 45:398–404
Götz M, Heffter I, Jaeger-Stephani I, Nonnweiler W (1978) Mikrobieller Abbau von Sorbinsäure in Erfrischungsgetränken zu Pentadien-(1–3). Lebensmittelchem gerichtl Chem 32:77–78
Harada K, Hizuchi R, Utsumi I (1968) Studies on sorbic acid. Part 4. Inhibition of respiration in years. Agr Biol Chem 32:940–946
Horwood JF, Lloyd GT, Ramshaw EH, Stark WE (1981) An off-flavour associated with the use of sorbic acid during feta cheese maturation. Aust J Dairy Technol 36:38–40
Hunter DR, Segel IH (1973) Effect of weak acids on amino acid transport by Penicillium chyrysogenum: Evidence for a proton or charge gradient as the driving force. J Bacteriol 113:1184–1192
Liewen MB, Marth EH (1984) Inhibition of penicillia and aspergilli by potassium sorbate. J Food Prot 47:554–556
Marth EH, Capp CM, Hasenzahl L, Jackson HW, Hussong RV (1966) Degradation of potasium sorbate by Penicillium species. J Dairy Sci 49:1197–1205
Mitchell P (1961) Coupling of phosphorylation and hydrogen transfer by a chemiosmotic mechanism. Nature 191:144–146
Przybylski KS, Bullerman LB (1980) Influence of sorboc acid on viability and ATP content of conidia of Aspergillus parasiticus. J Food Sci 45:375–376
Sofos JN, Busta FF (1981) Antimicrobial activity of sorbate. J Food Prot 44:614–622
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Liewen, M.B., Marth, E.H. Viability and ATP content of conidia of sorbic acid-sensitive and-resistant strains of Penicillium roqueforti after exposure to sorbic acid. Appl Microbiol Biotechnol 21, 113–117 (1985). https://doi.org/10.1007/BF00252372
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF00252372