Abstract
Most antimicrobial food additives are lipophilic acids which prevent growth by inhibiting the transport of substrate molecules into cells. The inhibition of transport was also observed in membrane vesicles, even when they were derived from organisms for which growth and transport are not affected by the larger inhibitors.
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FREESE, E., SHEU, C. & GALLIERS, E. Function of Lipophilic Acids as Antimicrobial Food Additives. Nature 241, 321–325 (1973). https://doi.org/10.1038/241321a0
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DOI: https://doi.org/10.1038/241321a0
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