The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species
Spoilage by yeasts and molds is a major contributor to food and drink waste, which undermines food security. Weak acid preservatives like sorbic acid help to stop spoilage, but some yeasts, commonly associated with spoilage, are resistant to sorbic acid. Different yeasts generate energy for growth b...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
American Society for Microbiology
2020-05-01
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| Series: | mSphere |
| Subjects: | |
| Online Access: | https://doi.org/10.1128/mSphere.00273-20 |