David Capsa

Organic acids, like formic acids, have to ways in inhibiting the growth of gram-negative bacteria, like Salmonella, E.coli, Campylobacter etc. One is via a pH-decrease of the environment in which the bacteria strives. Bacteria have a certain pH-optima in which they can grow. For Salmonella the minimum pH in which it can still grow may be around 4.5; but the optimum is certainly nearer to neutral. ...

Dear Mr. Gnanamani, we have seen promising effects in shrimp (L. vannamei) with the use of dietary organic acid salts, in particular potassium diformate, especially on weight gain, survival rate and FCR - thus productivity is significantly enhanced, as demonstrated last week at the Asian Fisheries and Aquaculture Forum in Shanghai. The reduction of mortality is clearly a results of the inhibition ...