Adaptation to sorbic acid in low sugar promotes resistance of spoilage yeasts to the preservative
H. J. Harvey, A. C. Hendry, M. Chirico, D. B. Archer, S. V. Avery
This study shows that spoilage yeasts become more resistant to sorbic acid in low-glucose conditions due to metabolic shifts, with succinic acid supplementation reversing this resistance.
bioRxiv · May 30, 2023 · PreprintMicrobiology