Resistance of yeasts to weak organic acid food preservatives.


Carboxylate weak acids are invaluable for large-scale food and beverage preservation. However, in response to safety concerns, there is now desire to reduce the use of these additives. The resistance to these compounds displayed by spoilage yeasts and fungi is a major reason why these preservatives often have to be used in millimolar levels. This chapter… (More)
DOI: 10.1016/B978-0-12-387044-5.00004-2


Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.