Natural Variation and the Role of Zn2Cys6 Transcription Factors SdrA, WarA and WarB in Sorbic Acid Resistance of Aspergillus niger [PDF]
Microorganisms, 2022 Weak acids, such as sorbic acid, are used as chemical food preservatives by the industry. Fungi overcome this weak-acid stress by inducing cellular responses mediated by transcription factors.
Sjoerd J. Seekles +3 more
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Sorbic acid stress activates the Candida glabrata high osmolarity glycerol MAP kinase pathway [PDF]
Frontiers in Microbiology, 2013 Weak organic acids such as sorbic acid are important food preservatives and powerful fungistatic agents. These compounds accumulate in the cytosol and disturb the cellular pH and energy homeostasis.
Zeljkica eJandric +4 more
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High sorbic acid resistance of Penicillium roqueforti is mediated by the SORBUS gene cluster [PDF]
PLoS Genetics, 2022 Penicillium roqueforti is a major food-spoilage fungus known for its high resistance to the food preservative sorbic acid. Here, we demonstrate that the minimum inhibitory concentration of undissociated sorbic acid (MICu) ranges between 4.2 and 21.2 mM ...
Maarten Punt +8 more
doaj +3 more sources
Adaptation to sorbic acid in low sugar promotes resistance of yeast to the preservative [PDF]
Heliyon, 2023 The weak acid sorbic acid is a common preservative used in soft drink beverages to control microbial spoilage. Consumers and industry are increasingly transitioning to low-sugar food formulations, but potential impacts of reduced sugar on sorbic acid ...
Harry J. Harvey +4 more
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The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species [PDF]
mSphere, 2020 A small number (10 to 20) of yeast species cause major spoilage in foods. Spoilage yeasts of soft drinks are resistant to preservatives like sorbic acid, and they are highly fermentative, generating large amounts of carbon dioxide gas.
Malcolm Stratford +4 more
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Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy [PDF]
Foods, 2021 The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear
Marwa Scharinger +6 more
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Determination of Sorbic Acid in Cheese Samples by Rapid HPLC-DAD Method [PDF]
International Journal of Analytical Chemistry, 2020 The sorbic acid and its salts have been widely used in the food industries for many years as important food preservatives in order to inhibit the growth of various bacteria, yeasts, and fungi in acidic media.
Ayşe Özdemir +3 more
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Cinnamic Acid and Sorbic acid Conversion Are Mediated by the Same Transcriptional Regulator in Aspergillus niger [PDF]
Frontiers in Bioengineering and Biotechnology, 2019 Cinnamic acid is an aromatic compound commonly found in plants and functions as a central intermediate in lignin synthesis. Filamentous fungi are able to degrade cinnamic acid through multiple metabolic pathways.
Ronnie J. M. Lubbers +10 more
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Opinion on the follow‐up of the re‐evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives [PDF]
EFSA Journal, 2019 In this opinion, the EFSA Panel on Food Additives and Flavourings (FAF Panel) was requested by the European Commission to carry out a scientific evaluation of an extended one‐generation reproductive toxicity study (EOGRTS) to determine whether it would ...
EFSA Panel on Food Additives and Flavourings (FAF) +18 more
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Allergic Contact Dermatitis Induced by Modern Wound Dressings: A Comprehensive Analysis of Risks and Allergenic Components. [PDF]
Int Wound JABSTRACT Modern wound dressings have revolutionised wound care, offering optimal healing environments. However, their widespread use has led to a significant increase in allergic reactions, particularly among patients with chronic leg ulcers. The complex chemical compositions of these dressings can trigger allergic responses.
Küçük K +3 more
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