Cellular Responses and Targets in Food Spoilage Yeasts Exposed to Antifungal Prenylated Isoflavonoids-Reference-Cited by-同舟云学术

Cellular Responses and Targets in Food Spoilage Yeasts Exposed to Antifungal Prenylated Isoflavonoids

Published:2023-08-17 Issue:4 Volume:11 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Kalli Sylvia¹,Vallieres Cindy²,Violet Joseph²,Sanders Jan-Willem³,Chapman John³,Vincken Jean-Paul¹,Avery Simon V.²^ORCID,Araya-Cloutier Carla¹^ORCID

Affiliation:

1. Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands

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

3. Unilever Foods Innovation Centre, Wageningen, the Netherlands

Abstract

Preservatives, such as sorbic acid and benzoic acid, inhibit the growth of undesirable yeast and molds in foods. Unfortunately, preservative tolerance and resistance in food spoilage yeast, such asZygosaccharomyces parabailii, is a growing challenge in the food industry, which can compromise food safety and increase food waste.

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/spectrum.01327-23

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