Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.1/7302
Título: Problems in the use of benzoic acid for estimating the internal pH of yeasts
Autor: Henriques, M.
Quintas, Célia
Loureiro-Dias, M. C.
Data: 1994
Resumo: Some yeasts have the peculiar ability to grow in the presence of weak acids at rather low pH. These conditions are predominant in preserved foods and beverages such as fruit concentrates, juices, wine, where these yeasts are responsible for spoilage. The main preservatives currently utilized by food industries are sorbic, propionic, benzoic acids and SO2. It is usually assumed that weak acids diffuse through the plasma membrane in the undissociated form. In the cytoplasm, where the pH is higher, dissociation occurs resulting in accumulation of the lipid-insoluble anion and internal acidification. This is probably a very general mechanism of preventing microbial growth in foods.
Peer review: yes
URI: http://hdl.handle.net/10400.1/7302
DOI: https://dx.doi.org/10.1007/BF02814084
ISSN: 0015-5632
Aparece nas colecções:FCT2-Artigos (em revistas ou actas indexadas)

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