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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...

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Main Authors: Stratford, Malcolm, Steels, Hazel, Nebe-von-Caron, Gerhard, Novodvorska, Michaela, Hayer, Kimran, Archer, David B.
Formato: Artigo
Idioma:Inglês
Publicado: Elsevier Science Publishers 2013
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Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC3759830/
https://ncbi.nlm.nih.gov/pubmed/23856006
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ijfoodmicro.2013.06.025
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