Acid-activated 10% sorbic stock solution buffered with lactic acid to halt yeast re-fermentation and mold spore germination cleanly.

Lock in ferment stability and stop fungal spoilage with lactic-sorbic.

FungiStop-10 is a lab-grade, high-utility fungistatic stock solution engineered to halt wild yeast activity, prevent surface mold scum, and extend the storage life of harvested agricultural produce. Formulated by combining high-purity potassium sorbate with concentrated 80% Lactic Acid and an ascorbic acid antioxidant lock, FungiStop-10 maintains a low solution pH below 3.8. This precise acidic environment drives the chemical equilibrium to instantly convert sorbate ions into active, lipophilic un-dissociated sorbic acid molecules. In this active state, the compound freely penetrates fungal spore membranes, disrupting intracellular sulfhydryl enzymes, exhausting cellular ATP energy pumps, and permanently blocking germ tube formation and cellular division.

Unlike aggressive oxidizing sanitizers that react instantly and dissipate within minutes, FungiStop-10 functions as a persistent, non-toxic fungistatic barrier. Once applied to liquid ferments, botanical extracts, leaf surfaces, or harvested crops, it leaves a microscopic, food-safe protective layer that continuously inhibits opportunistic fungal spores from germinating during ambient or cold storage. The addition of ascorbic acid provides vital oxygen-scavenging properties, preventing headspace oxidation, browning, and quality loss in delicate liquid preparations.

Packaged in a heavy-wall 100 mL Eco Bini glass culture bottle featuring a 3mm self-healing silicone septum, FungiStop-10 enables sterile, closed-loop micro-dosing via the included syringe. This eliminates air exposure and container contamination, delivering professional-grade, long-term preservation for home fermenters, biological farmers, and mycology practitioners without relying on harsh industrial chemicals or Act 36 regulated remedies.

Applications

• Extract & Ferment Lock: Add 10ml per liter pasteurized liquid (0.1% active sorbic acid) to stop wild re-fermentation at pH < 4.5.
• Foliar Anti-Mold: Mix 5 ml per liter spray water to prevent surface mold and powdery mildew spore germination on leaf cuticles.
• Post-Harvest Wash: Use 2–5ml per Liter rinse water as a 30-second dip to extend fresh produce shelf life.

Specifications

• Active Content: Sorbic/Ascorbic Acid Matrix activated with Lactic Acid (pH 2.4-2.8).
• Container: 100 mL Eco Bini glass culture bottle with 3mm self-healing septum.
• Includes: 1 x 5ml luer-lock syringe and 16G stainless steel dispensing needle.
• Shelf Life: 24 months in a cool, dark location.

For more information on Lactic Acid and Potassium Sorbate synergy as a Fungistat refer to Lab Note: Lactic Acid and Potassium Sorbate to stop fungal growth | 010N