Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii()

Weak-acid preservatives, such as sorbic acid and acetic acid, are used in many low pH foods to prevent spoilage by fungi. The spoilage yeast Zygosaccharomyces bailii is notorious for its extreme resistance to preservatives and ability to grow in excess of legally-permitted concentrations of preserva...

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Detalles Bibliográficos
Autores principales: Stratford, Malcolm, Steels, Hazel, Nebe-von-Caron, Gerhard, Novodvorska, Michaela, Hayer, Kimran, Archer, David B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Science Publishers 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3759830/
https://www.ncbi.nlm.nih.gov/pubmed/23856006
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.06.025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3759830/
https://www.ncbi.nlm.nih.gov/pubmed/23856006
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.06.025

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