Sorbic acid is an unsaturated fatty acid, it has inhibitory activity against a wide spectrum of yeasts, molds, and bacteria. including most food-borne pathogens. It's inhibitory activity depends upon the PH of the substrate: the upper limit for activity is ca PH 6.5 in moist applications and the degree of activity increases as the PH decreases. It has more promising effectiveness of inhibitory activity than benzoic acid.