All Outputs (2)

Adaptation to sorbic acid in low sugar promotes resistance of yeast to the preservative (2023)
Journal Article
Harvey, H. J., Hendry, A., Chirico, M., Archer, D. B., & V. Avery, S. (2023). Adaptation to sorbic acid in low sugar promotes resistance of yeast to the preservative. Heliyon, 9(11), Article e22057. https://doi.org/10.1016/j.heliyon.2023.e22057

The weak acid sorbic acid is a common preservative used in soft drink beverages to control microbial spoilage. Consumers and industry are increasingly transitioning to low-sugar food formulations, but potential impacts of reduced sugar on sorbic acid... Read More about Adaptation to sorbic acid in low sugar promotes resistance of yeast to the preservative.

Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts (2023)
Journal Article
Harvey, H. J., Hendry, A. C., Archer, D. B., & Avery, S. V. (2023). Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts. Fungal Biology, 127(7-8), 1218-1223. https://doi.org/10.1016/j.funbio.2023.01.004

Fungal control methods commonly involve the use of antifungals or preservatives, which can raise concerns about broader effects of these stressors on non-target organisms, spread of resistance and regulatory hurdles. Consequently, control methods ena... Read More about Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts.