Sisterna sucrose esters inhibit growth of gram-positive bacteria and some gram-negative bacteria and some moulds and yeasts. Sucrose esters can't be considered as preservatives, but they can help preventing spoilage by certain micro-organisms. As an example sucrose esters are used in protecting hot stored drinks (canned coffee) against flat sour spoilage, caused by thermophilic bacteria like Bacillus stearothermophilus.