The Influence of Heteroresistance on Minimum Inhibitory Concentration, Investigated Using Weak-Acid Stress in Food Spoilage Yeasts.

Violet, Joseph; Smid, Joost; Pielaat, Annemarie; Sanders, Jan-Willem; Avery, Simon V

Violet, Joseph; Smid, Joost; Pielaat, Annemarie; Sanders, Jan-Willem; Avery, Simon V.

Afiliação

Violet J; School of Life Sciences, University of Nottingham, Nottingham, United Kingdom.
Smid J; Unilever Foods Innovation Centre, Wageningen, the Netherlands.
Pielaat A; Unilever Foods Innovation Centre, Wageningen, the Netherlands.
Sanders JW; Unilever Foods Innovation Centre, Wageningen, the Netherlands.
Avery SV; School of Life Sciences, University of Nottingham, Nottingham, United Kingdom.

Appl Environ Microbiol ; 89(6): e0012523, 2023 06 28.

Article em En | MEDLINE | ID: mdl-37255457

Assuntos

Eliminação de Resíduos; Zygosaccharomyces; Ácido Sórbico; Alimentos; Leveduras; Testes de Sensibilidade Microbiana; Zygosaccharomyces/genética

Palavras-chave

MIC; cell individuality; food security; food spoilage; inoculum effect; phenotypic heterogeneity; sorbic acid; weak acid preservatives; yeasts

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Eliminação de Resíduos / Zygosaccharomyces Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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