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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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Detaylı Bibliyografya
Asıl Yazarlar: Stratford, Malcolm, Steels, Hazel, Nebe-von-Caron, Gerhard, Novodvorska, Michaela, Hayer, Kimran, Archer, David B.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Elsevier Science Publishers 2013
Konular:
Online Erişim: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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