RESISTANCE OF FOOD SPOILAGE YEASTS TO SORBIC ACID

被引：28
|
作者：
NEVES, L
PAMPULHA, ME
LOUREIRODIAS, MC
机构：
[1] INST SUPER AGRON,DEPT BOT & ENGENHARIA BIOL,MICROBIOL LAB,P-1399 LISBON,PORTUGAL
[2] INST GULBENKIAN CIENCIAS,MICROBIOL LAB,OEIRAS,PORTUGAL
来源：
LETTERS IN APPLIED MICROBIOLOGY | 1994年 / 19卷 / 01期
关键词：
D O I：
10.1111/j.1472-765X.1994.tb00890.x
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
About 100 strains isolated from spoiled foods and beverages were screened for their ability to grow in the presence of successively higher concentrations of sorbic acid. Most strains were able to grow at 150 ppm, 40% at 500 ppm and remarkably two strains of Zygosaccharomyces bailii tolerated 800 ppm. Significant differences were observed between strains of the same species. A general observation was that increasing concentration of sorbic acid resulted in a decrease in the biomass present at the stationary phase and increase in the duration of the lag phase.
引用
收藏
页码：8 / 11
页数：4
相关论文
共 50 条
  • [1] Decarboxylation of sorbic acid by spoilage yeasts is associated with the PAD1 gene
    Stratford, Malcolm
    Plumridge, Andrew
    Archer, David B.
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2007, 73 (20) : 6534 - 6542
  • [2] Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts
    Harvey, Harry J.
    Hendry, Alex C.
    Archer, David B.
    Avery, Simon, V
    FUNGAL BIOLOGY, 2023, 127 (7-8) : 1218 - 1223
  • [3] SPOILAGE OF FOOD BY YEASTS
    WALKER, HW
    FOOD TECHNOLOGY, 1977, 31 (02) : 57 - +
  • [4] SORBIC ACID INHIBITION IN YEASTS
    DEAK, T
    TUSKE, M
    ACTA MICROBIOLOGICA ACADEMIAE SCIENTIARUM HUNGARICAE, 1967, 14 (01): : 126 - &
  • [5] YEASTS AS FOOD SPOILAGE AGENTS
    FLEET, GH
    FOOD TECHNOLOGY IN AUSTRALIA, 1978, 30 (11): : 420 - &
  • [6] YEASTS IN FOOD SPOILAGE - UPDATE
    MILLER, MW
    FOOD TECHNOLOGY, 1979, 33 (01) : 76 - 80
  • [7] The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species
    Stratford, Malcolm
    Vallieres, Cindy
    Geoghegan, Ivey A.
    Archer, David B.
    Avery, Simon V.
    MSPHERE, 2020, 5 (03):
  • [8] INDUCTION OF SPORULATION IN FOOD-SPOILAGE YEASTS
    SU, WF
    HAMDY, MK
    BEUCHAT, LR
    MYCOPATHOLOGIA, 1985, 90 (01) : 41 - 45
  • [9] SENSITIVITY OF FOOD SPOILAGE YEASTS TO ACETALDEHYDE VAPORS
    BARKAIGOLAN, R
    AHARONI, Y
    JOURNAL OF FOOD SCIENCE, 1976, 41 (03) : 717 - 718
  • [10] Analysis of the inhibition of food spoilage yeasts by vanillin
    Fitzgerald, DJ
    Stratford, M
    Narbad, A
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2003, 86 (1-2) : 113 - 122
12345