Adaptation to sorbic acid in low sugar promotes resistance of yeast to the preservative.

Harvey, Harry J; Hendry, Alex C; Chirico, Marcella; Archer, David B; Avery, Simon V

Harvey, Harry J; Hendry, Alex C; Chirico, Marcella; Archer, David B; Avery, Simon V.

Afiliación

Harvey HJ; School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, UK.
Hendry AC; School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, UK.
Chirico M; School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, UK.
Archer DB; School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, UK.
Avery SV; School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, UK.

Heliyon ; 9(11): e22057, 2023 Nov.

Article en En | MEDLINE | ID: mdl-38034742

Palabras clave

Carbon metabolism; Fermentation; Food spoilage; Glucose signalling; Low glucose; Metabolic adaptation; Preservative resistance; Reduced sugar

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Heliyon Año: 2023 Tipo del documento: Article País de afiliación: Reino Unido

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