Quantitative analysis of the modes of growth inhibition by weak organic acids in Saccharomyces cerevisiae.

Abstract

Weak organic acids are naturally occurring compounds that are commercially used as preservatives in the food and beverage industries. They extend the shelf life of food products by inhibiting microbial growth. There are a number of theories that explain the antifungal properties of these weak acids, but the exact mechanism is still unknown. We set out to… (More)
DOI: 10.1128/AEM.02126-12

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