Mechanism of Resistance of Saccharomyces bailii to Benzoic, Sorbic and Other Weak Acids Used as Food Preservatives
Open Access
- 1 October 1977
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 43 (2), 215-230
- https://doi.org/10.1111/j.1365-2672.1977.tb00745.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Mechanism of Benzoic Acid Uptake by Saccharomyces cerevisiaeApplied Microbiology, 1975
- Inhibition of thiamine transport in anaerobic baker's yeast by iodoacetate, 2,4-dinitrophenol N,N′-dicyclohexylcarbodiimide and fatty acidsBiochimica et Biophysica Acta (BBA) - General Subjects, 1975
- Mechanism of Benzoic Acid Uptake by Saccharomyces cerevisiaeApplied Microbiology, 1975
- Comparison of the effect of acidic inhibitors upon anerobic phosphate uptake and dinitrophenol extrusion by metabolizing yeast cellsBiochimica et Biophysica Acta (BBA) - Biomembranes, 1972
- DETERMINATION OF THE YEAST CELL pHActa Botanica Neerlandica, 1972
- Intracellular pH.Physiological Reviews, 1969
- SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS.Journal of Food Science, 1954