The red palm weevil (RPW) Rhynchophorus ferruginous (Olivier) was fully developed and reared on a meridic diet consisting of agar, distilled water, commercial yeast as well as laboratory produced amino and fatty acid rich brewer’s yeast (Saccharomyces cerevisiae), wheat meal, corn flour, benzoic acid, ascorbic acid, sorbic acid, vitamin mix and tetracycline hydrochloride. A group of weevils rea...

Weak organic acids such as sorbate are potent fungistatic agents used in food preservation, but their intracellular targets are poorly understood. We thus searched for potential target genes and signaling components in the yeast genome using contemporary genome-wide functional assays as well as DNA microarray profiling. Phenotypic screening of the EUROSCARF collection revealed the existence of ...

Introduction. Apple juice owes its beneficial properties to various biologically active compounds, e.g. antioxidants. Therefore, food science needs effective methods that would cover all the mechanisms of their effect on human metabolism. However, fruit production raises certain safety issues are associated not only with risks, but also some natural components in raw material. The Allium cepa t...

The combined effects of probiotics (Lactobacillus acidophilus, Lactobacillus casei, Streptococcus faecium, and Saccharomyces cerevisiae) and organic acids (sorbic and citric acid) on intestinal morphology and expression of immune-related genes were investigated. One-day-old chicks were randomly assigned to 1 of 3 groups: birds not receiving probiotic or organic acids (control; T1), or birds rec...

A reversed-phase high-performance liquid chromatography (RP-HPLC) method was developed for the simultaneous determination of nine food additives, i.e., acesulfame, saccharin, caffeine, aspartame, benzoic acid, sorbic acid, stevioside, dehydroacetic acid and neotame in red wine. The effects of ion-suppressors, i.e., trifluoroacetic acid (TFA) and ammonium acetate (AmAc) on retention behavior of...

Weak organic acid food preservatives exert pronounced culture pH-dependent effects on both the heat-shock response and the thermotolerance of Saccharomyces cerevisiae. In low-pH cultures, they inhibit this stress response and cause strong induction of respiratory-deficient petites amongst the survivors of lethal heat treatment. In higher pH cultures, 25 degrees C sorbic acid treatment causes a ...