Minas N B Papadimitriou
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High Pdr12 levels in spoilage yeast (Saccharomyces cerevisiae) correlate directly with sorbic acid levels in the culture medium but are not sufficient to provide cells with acquired resistance to the…
- Minas N B Papadimitriou, C. Resende, K. Kuchler, S. Brul
- Medicine, Biology
- International journal of food microbiology
- 25 January 2007
Sorbic acid is a commonly used food preservative against yeast and fungal food spoilage. Understanding its effect on the molecular physiology of yeast cells will allow the food industry to develop… Expand