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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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書誌詳細
出版年:mSphere
主要な著者: Stratford, Malcolm, Vallières, Cindy, Geoghegan, Ivey A., Archer, David B., Avery, Simon V.
フォーマット: Artigo
言語:Inglês
出版事項: American Society for Microbiology 2020
主題:
オンライン・アクセス: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
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