Aug 2026
4-Pentenoic acid exhibits broad-spectrum antibacterial activity against foodborne pathogens by disrupting bacterial membrane integrity and inhibiting efflux pump systems.
4-pentenoic acid showed broad-spectrum activity against 21 strains of pathogenic bacteria, and the combination of 4-pentenoic acid with antibiotics exerted additive antibacterial effects, providing theoretical and experimental basis for the development of new food preservatives and antibacterial agents.
Jiaming Mu, Jie Li, Fu-Shuang Duan et al.
· Journal of food microbiology · 0 citations