The Influence of Heteroresistance on Minimum Inhibitory Concentration, Investigated Using Weak-Acid Stress in Food Spoilage Yeasts-Reference-Cited by-同舟云学术

The Influence of Heteroresistance on Minimum Inhibitory Concentration, Investigated Using Weak-Acid Stress in Food Spoilage Yeasts

Published:2023-06-28 Issue:6 Volume:89 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Violet Joseph¹,Smid Joost²,Pielaat Annemarie²,Sanders Jan-Willem²,Avery Simon V.¹^ORCID

Affiliation:

1. School of Life Sciences, University of Nottingham, Nottingham, United Kingdom

2. Unilever Foods Innovation Centre, Wageningen, the Netherlands

Abstract

Food spoilage by fungi is a leading cause of food waste, with specialized food spoilage yeasts capable of growth at preservative concentrations above the legal limit, in part due to heteroresistance allowing small subpopulations of cells to exhibit extreme preservative resistance. Whereas heteroresistance has been characterized in numerous ecological contexts, measuring this phenotype systematically and assessing its importance are not encompassed by conventional assay methods.

Funder

UKRI | Biotechnology and Biological Sciences Research Council

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.00125-23

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