Influence of pH on Inhibitory Activity of Acetic Acid on Osmophilic Yeasts Used in Brine Fermentation of Soy Sauce

The inhibitory activity of acetic acid on osmophilic yeasts (Saccharomyces rouxii and Torulopsis versatilis) used for the brine fermentation of soy sauce increased remarkably as the pH of the medium was lowered. This increased toxicity could not be attributed to a hydrogen ion effect alone.

Dettagli Bibliografici

Pubblicato in:	Appl Environ Microbiol
Autori principali:	Noda, Fumio, Hayashi, Kazuya, Mizunuma, Takeji
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1982
Soggetti:	Food Microbiology and Toxicology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC241808/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345925/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.43.1.245-246.1982
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