A carregar...
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...
Na minha lista:
| Publicado no: | mSphere |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7253596/ https://ncbi.nlm.nih.gov/pubmed/32461271 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/mSphere.00273-20 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|