Preservative resistance of Zygosaccharomyces bailii and other yeasts [spoilage of beverages and acid foods]
1986
Warth, A.D. (Commonwealth Scientific and Industrial Research Organization, North Ryde (Australia). Div. of Food Research)
Z.bailii is extremely tolerant to acid, to ethanol, and to high sugar concentrations, as well as to common preservatives. Some aspects of the mechanisms of action of preservatives and of their possible effects on organisms in an acid environment are discussed. Data are given for the effects of environmental conditons on the growth and benzoic acid resistance of Z.bailii.
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