Relationship between sublethal injury and inactivation of yeast cells by the combination of sorbic acid and pulsed electric fields

Applied and Environmental Microbiology

Volumn 73, Issue 12, 2007, Pages 3814-3821

  Somolinos, M ^a   Garcia D ^a   Condon S ^a   Manas P ^a   Pagan R ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CELLS; ELECTRIC FIELD EFFECTS; FOOD PRESERVATION; ORGANIC ACIDS; PH EFFECTS; YEAST;

DEKKERA BRUXELLENSIS; ELECTRIC FIELD STRENGTH; SORBIC ACID; YEAST CELLS; YEAST INACTIVATION;

MEDICAL PROBLEMS;

BUFFER; SORBIC ACID;

CONCENTRATION (COMPOSITION); ELECTRIC FIELD; INHIBITION; INJURY; ORGANIC ACID; SUBLETHAL EFFECT; SURVIVAL; SYNERGISM; YEAST;

ACIDITY; ALKALINITY; ARTICLE; CELL SURVIVAL; CULTURE MEDIUM; DEKKERA BRUXELLENSIS; ELECTRIC FIELD; FOOD PRESERVATION; FUNGAL CELL; FUNGUS CULTURE; INJURY; NONHUMAN; PULSED ELECTRIC FIELD; SACCHAROMYCES CEREVISIAE; YEAST;

ELECTROMAGNETIC FIELDS; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; SACCHAROMYCETALES; SORBIC ACID; TIME FACTORS;

DEKKERA BRUXELLENSIS; SACCHAROMYCES CEREVISIAE;

EID: 34250856299     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.00517-07     Document Type: Article

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