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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Science Publishers
2013
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| Materias: | |
| 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 |