ArticlemSphere2020
The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species.
Article in mSphere, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed, 26 citations in OpenAlex.
- Insights into the Adaptation ofJournal of fungi (Basel, Switzerland) · 2026Article
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged withFrontiers in microbiology · 2026Article
- Fungistatic effect of sorbic acid on yeast cells via translational repression involving eIF2Microbial cell (Graz, Austria) · 2026Article
- Sorbic acid triggers rapid formation of proteasome storage granules inMicrobial cell (Graz, Austria) · 2026Article
- Effect of Dietary Benzoic Acid Supplementation on Growth Performance, Rumen Fermentation, and Rumen Microbiota in Weaned Holstein Dairy Calves.Animals : an open access journal from MDPI · 2024Article
- The effect of DMSO on Saccharomyces cerevisiae yeast with different energy metabolism and antioxidant status.Scientific reports · 2024Article
- Adaptation to sorbic acid in low sugar promotes resistance of yeast to the preservative.Heliyon · 2023Article
- The Influence of Heteroresistance on Minimum Inhibitory Concentration, Investigated Using Weak-Acid Stress in Food Spoilage Yeasts.Applied and environmental microbiology · 2023Article
- Natural Variation and the Role of ZnMicroorganisms · 2022Article
- Effect of microbial and chemical additives on the fermentation and aerobic stability of alfalfa silage ensiled at 2 dry matters and subjected to air stress during storage.Journal of animal science · 2021Article
- Evolving challenges and strategies for fungal control in the food supply chain.Fungal biology reviews · 2021Review
- Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System.Frontiers in microbiology · 2021Article
- The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species.mSphere · 2020Article
- Genome-Wide Identification of Genes Involved in General Acid Stress and Fluoride Toxicity inFrontiers in microbiology · 2020Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
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. Conversely, many yeast species derive energy from respiration only, and most of these are sorbic acid sensitive and so prevented from causing spoilage. This led us to hypothesize that sorbic acid may specifically inhibit respiration. Tests with respirofermentative yeasts showed that sorbic acid was more inhibitory to both
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.