Weak-acid preservatives: modelling microbial inhibition and response
نویسندگان
چکیده
منابع مشابه
Growth and membrane fluidity of food-borne pathogen Listeria monocytogenes in the presence of weak acid preservatives and hydrochloric acid
This study addresses a major issue in microbial food safety, the elucidation of correlations between acid stress and changes in membrane fluidity of the pathogen Listeria monocytogenes. In order to assess the possible role that membrane fluidity changes play in L. monocytogenes tolerance to antimicrobial acids (acetic, lactic, hydrochloric acid at low pH or benzoic acid at neutral pH), the grow...
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Hay producers working in humid environments are wellacquainted with the consequences of baling moist hays, which include heating, molding, losses of dry matter (DM) and nutritive value, and the possibility of spontaneous combustion. These problems are initiated through respiration by active plant cells and/or microorganisms associated with the hay that consume plant sugars in the presence of ox...
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Carboxylic acids are ubiquitous molecules found in microbial metabolic pathways and that have been explored for a wide array of applications including food preservation (e.g., acetic, propionic, benzoic, and sorbic acids), chemotherapy (e.g., the analgesic acetylsalicylic acid, the immunosuppressor mycophenolic acid or the antimalarial drugs artesunic and artemisinic acids) or agriculture (e.g....
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ژورنال
عنوان ژورنال: Journal of Applied Microbiology
سال: 1999
ISSN: 1364-5072,1365-2672
DOI: 10.1046/j.1365-2672.1999.00646.x