Warth A D
Division of Food Processing, Commonwealth Scientific and Industrial Research Organization, North Ryde, New South Wales, Australia.
Appl Environ Microbiol. 1991 Dec;57(12):3410-4. doi: 10.1128/aem.57.12.3410-3414.1991.
The effects of benzoic acid in the preservative-resistant yeast Zygosaccharomyces bailii were studied. At concentrations of benzoic acid up to 4 mM, fermentation was stimulated and only low levels of benzoate were accumulated. Near the MIC (10 mM), fermentation was inhibited, ATP levels declined, and benzoate was accumulated to relatively higher levels. Intracellular pH was reduced but not greatly. Changes in the levels of metabolites at different external benzoic acid levels showed that glycolysis was limited at pyruvate kinase and glyceraldehyde dehydrogenase-phosphoglycerate kinase steps. Inhibition of phosphofructokinase and several other glycolytic enzymes was not responsible for the inhibition of fermentation. Instead, the results suggest that the primary action of benzoic acid in Z. bailii is to cause a general energy loss, i.e., ATP depletion.
研究了苯甲酸对耐防腐剂酵母拜耳接合酵母（Zygosaccharomyces bailii）的影响。在苯甲酸浓度高达4 mM时，发酵受到刺激，仅积累了低水平的苯甲酸盐。接近最低抑菌浓度（10 mM）时，发酵受到抑制，ATP水平下降，苯甲酸盐积累到相对较高的水平。细胞内pH值降低但幅度不大。不同外部苯甲酸水平下代谢物水平的变化表明，糖酵解在丙酮酸激酶和甘油醛脱氢酶-磷酸甘油酸激酶步骤受到限制。磷酸果糖激酶和其他几种糖酵解酶的抑制并非发酵抑制的原因。相反，结果表明苯甲酸在拜耳接合酵母中的主要作用是导致普遍的能量损失，即ATP耗竭。
