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Resistance of food spoilage yeasts to sorbic acid

1994; Oxford University Press; Volume: 19; Issue: 1 Linguagem: Inglês

10.1111/j.1472-765x.1994.tb00890.x

1472-765X

Lílian Ferreira Neves, M. E. Pampulha, Maria C. Loureiro‐Dias,

Yeasts and Rust Fungi Studies

Letters in Applied MicrobiologyVolume 19, Issue 1 p. 8-11 Resistance of food spoilage yeasts to sorbic acid L. Neves, L. Neves Departamento de Botǎnica e Engenharia Biológica, Instituto Superior de Agronomia, LisboaSearch for more papers by this authorM.E. Pampulha, Corresponding Author M.E. Pampulha Departamento de Botǎnica e Engenharia Biológica, Instituto Superior de Agronomia, LisboaDr M.E. Pampulha, Laboratorio de Microbiologia, Departamento de Botǎnica e Engenharia Biológica, Instituto Superior de Agronomia, 1399 Lisboa Codex, Portugal.Search for more papers by this authorM.C. Loureiro-Dias, M.C. Loureiro-Dias Laboratorio de Microbiologia, Instituto Gulbenkian de Ciéncia, Oeiras, PortugalSearch for more papers by this author L. Neves, L. Neves Departamento de Botǎnica e Engenharia Biológica, Instituto Superior de Agronomia, LisboaSearch for more papers by this authorM.E. Pampulha, Corresponding Author M.E. Pampulha Departamento de Botǎnica e Engenharia Biológica, Instituto Superior de Agronomia, LisboaDr M.E. Pampulha, Laboratorio de Microbiologia, Departamento de Botǎnica e Engenharia Biológica, Instituto Superior de Agronomia, 1399 Lisboa Codex, Portugal.Search for more papers by this authorM.C. Loureiro-Dias, M.C. Loureiro-Dias Laboratorio de Microbiologia, Instituto Gulbenkian de Ciéncia, Oeiras, PortugalSearch for more papers by this author First published: July 1994 https://doi.org/10.1111/j.1472-765X.1994.tb00890.xCitations: 33AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract About 100 strains isolated from spoiled foods and beverages were screened for their ability to grow in the presence of successively higher concentrations of sorbic acid. Most strains were able to grow at 150 ppm, 40% at 500 ppm and remarkably two strains of Zygosaccharomyces bailii tolerated 800 ppm. Significant differences were observed between strains of the same species. A general observation was that increasing concentration of sorbic acid resulted in a decrease in the biomass present at the stationary phase and increase in the duration of the lag phase. Citing Literature Volume19, Issue1July 1994Pages 8-11 RelatedInformation