Effect Of Formic Acid On The Microflora

Formic acid

Molecular Weight

46.03

Density

1.22 g/cm³

Apperance

Colorless transparent smoke emitting liquid with strong pungent odor

The Effect of Formic Acid on the Microflora

The antibacterial effect of formic acid, like other fatty acids, is due to two effects, one is the effect of hydrogen ion concentration, and the other is the selective effect of non free acids on bacteria (Woolford, 1984). In the same fatty acid series, the effect of hydrogen ion concentration decreases with the increase of molecular weight, but the antibacterial effect increases. This property can at least rise to C12 acid. In addition, bacterial strains of Bacillus subtilis, B. pumilis, and B. brevis can also grow in 4.5 ml/kg of formic acid. The presence and activity of yeast in silage is undesirable. Under anaerobic conditions, yeast ferments sugars to obtain energy, produce ethanol, and reduce dry matter. Beck (1968) found that formic acid has a significant inhibitory effect on clostridium and intestinal bacteria, but the strength of the effect depends on the concentration of the acid used. Low concentrations of formic acid actually promote the growth of some miscellaneous bacteria. Chamberlain and Quig (1987) pointed out that in inhibiting enterobacteria, adding formic acid decreased pH, but did not reduce the number of enterobacteria. Instead, the rapid growth of lactic acid bacteria inhibited enterobacteria, as formic acid had a smaller impact on enterobacteria than lactic acid bacteria.