Sorbic  acid and  its  salts: These are effective against moulds, yeasts and many bacteria. It  is more  effective as  a preservative than propionates and  benzoates at higher pH values and, therefore, it is widely used for bakery and confectionery products like cakes, fillings for chocolates and various types of cheese, cheese spreads and  fat  spread, cheese  and  ready-to-eat preserved chapattis. These are also used  in the  preservation of  fermented  vegetable products  and  vegetables pickled in vinegar. Its presence inhibits lactic acid fermentation slightly but suppresses the growth of film-forming yeasts and moulds.