Various weak organic acids effect on anaerobic yeast chemostat cultures
Summary:
Analysis of anaerobic chemostat cultures of Saccharomyces cerevisae exposed to one of several weak organic acids. Weak organic acids are used as preservatives in food and beverages. Yeasts are able to proliferate at the maximum legal dosage of such preservatives.
Abbott DA, Knijnenburg TA, de Poorter LM, Reinders MJ et al. Generic and specific transcriptional responses to different weak organic acids in anaerobic chemostat cultures of Saccharomyces cerevisiae. FEMS Yeast Res 2007 Sep;7(6):819-33. PMID: 17484738
