The inactivation of everything of by short-chain fatty acids (SCFA)
Short-chain fatty acids are capable of passing through cell membranes in their un undisassociated form. Once inside the cell, which has a pH less than the acid’s pKa, the acid disassociates. The cell becomes acidic causing proteins to become denatured and energy depletion as ATPases are run in reverse. Anion accumulation and membrane disruption also contribute to cell death. Currently the lab has published papers showing the inactivation of Ascaris suum (pig worm) eggs, a manuscript on insects, and several posters on Bacillus spore inactivation. Work will continue on the inactivation of spores, Staphylococcus pseudintermedius, stink bugs, viruses and plants.
Point of contact
Dr. Michael Labare