The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species

A small number (10 to 20) of yeast species cause major spoilage in foods. Spoilage yeasts of soft drinks are resistant to preservatives like sorbic acid, and they are highly fermentative, generating large amounts of carbon dioxide gas. Conversely, many yeast species derive energy from respiration on...

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Detalles Bibliográficos
Autores principales: Stratford, Malcolm, Vallières, Cindy, Geoghegan, Ivey A., Archer, David B., Avery, Simon V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7253596/
https://www.ncbi.nlm.nih.gov/pubmed/32461271
http://dx.doi.org/10.1128/mSphere.00273-20

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7253596/
https://www.ncbi.nlm.nih.gov/pubmed/32461271
http://dx.doi.org/10.1128/mSphere.00273-20

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