This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Tuncan, E U Articles by Martin, S E Search for Related Content PubMed PubMed Citation Articles by Tuncan, E U Articles by Martin, S E Agricola Articles by Tuncan, E U Articles by Martin, S E

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1985 March; 49(3): 505-508

Effect of pH, temperature, and potassium sorbate on amino acid uptake in Salmonella typhimurium 7136.

E U Tuncan and S E Martin

ABSTRACT

The effect of sorbate on L-serine and L-histidine uptake in Salmonella typhimurium was studied at various pH levels, temperatures, and amino acid and sorbate concentrations. Low pH had an apparent synergistic effect on amino acid uptake inhibition caused by sorbate. The relationship between sorbate concentration and the amount of amino acid uptake inhibition was not linear. Compared with L-histidine, L-serine uptake was more sensitive to changes in pH, temperature, and sorbate concentration. Various degrees of amino acid uptake inhibition by sorbate may be related to differences between amino acid transport systems. The results of this study suggest that sorbate acts as a noncompetitive inhibitor of amino acid uptake in S. typhimurium.

---

Appl Environ Microbiol. 1985 March; 49(3): 505-508

This article has been cited by other articles:

• Rogers, A.H. (1986). The Effects of Sorbate on Oral Streptococci Grown in Continuous Culture. JDR 65: 895-898 [Abstract]