Adaptation to sorbic acid in low sugar promotes resistance of yeast to the preservative

The weak acid sorbic acid is a common preservative used in soft drink beverages to control microbial spoilage. Consumers and industry are increasingly transitioning to low-sugar food formulations, but potential impacts of reduced sugar on sorbic acid efficacy are barely characterised. In this study,...

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Detalles Bibliográficos
Autores principales: Harvey, Harry J., Hendry, Alex C., Chirico, Marcella, Archer, David B., Avery, Simon V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10682675/
https://www.ncbi.nlm.nih.gov/pubmed/38034742
http://dx.doi.org/10.1016/j.heliyon.2023.e22057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10682675/
https://www.ncbi.nlm.nih.gov/pubmed/38034742
http://dx.doi.org/10.1016/j.heliyon.2023.e22057

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