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Microbial Inhibitor

Microbial Inhibitor. Any substance that retards, inhibits, or prevents entirely the growth of bacteria (q.v.) and fungi (q.v.) in bakery products. Effective inhibitors include sodium diacetate (q.v.), calcium propionate (q.v.), sodium propionate (q.v.), parabens (q.v.), sodium benzoate (q.v.), sorbic acid (q.v.), sorboyl palmitate (q.v.), and lactic acid (q.v.).