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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,...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |