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.