Auxotrophy for uridine increases the sensitivity of Aspergillus niger to weak-acid preservatives.

@article{Melin2008AuxotrophyFU,
  title={Auxotrophy for uridine increases the sensitivity of Aspergillus niger to weak-acid preservatives.},
  author={Petter Melin and Malcolm Stratford and Andrew Plumridge and David B. Archer},
  journal={Microbiology},
  year={2008},
  volume={154 Pt 4},
  pages={1251-7}
}
Weak-acid preservatives such as sorbic acid are added to foods to prevent fungal spoilage. The modes of action of weak-acid preservatives are only partially understood and, in this paper, further insight is presented into the mechanisms by which weak acids inhibit the growth of fungi. Uridine-requiring strains of Aspergillus niger were shown to be more sensitive to weak acids (including sorbic, acetic and benzoic acids) than wild-type (WT) strains. In contrast, sensitivity to other, non-acidic… CONTINUE READING

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