Literature DB >> 16345925

Influence of pH on Inhibitory Activity of Acetic Acid on Osmophilic Yeasts Used in Brine Fermentation of Soy Sauce.

F Noda1, K Hayashi, T Mizunuma.   

Abstract

The inhibitory activity of acetic acid on osmophilic yeasts (Saccharomyces rouxii and Torulopsis versatilis) used for the brine fermentation of soy sauce increased remarkably as the pH of the medium was lowered. This increased toxicity could not be attributed to a hydrogen ion effect alone.

Entities:  

Year:  1982        PMID： 16345925      PMCID： PMC241808          DOI： 10.1128/aem.43.1.245-246.1982

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  3 in total

1.  Action of Acetic Acid on Food Spoilage Microörganisms.

Authors:  A S Levine; C R Fellers
Journal:  J Bacteriol       Date:  1940-05       Impact factor: 3.490

2.  Antagonism between osmophilic lactic Acid bacteria and yeasts in brine fermentation of soy sauce.

Authors:  F Noda; K Hayashi; T Mizunuma
Journal:  Appl Environ Microbiol       Date:  1980-09       Impact factor: 4.792

3.  Influence of pH on the inhibitory activity of formic and acetic acids for Shigella.

Authors:  D J Hentges
Journal:  J Bacteriol       Date:  1967-06       Impact factor: 3.490
  3 in total
  4 in total

1.  Effect of temperature and pH onCandida blankii in chemostat culture.

Authors:  P S Meyer; J C du Preez; S G Kilian
Journal:  World J Microbiol Biotechnol       Date:  1992-07       Impact factor: 3.312

2.  The utilization of short-chain monocarboxylic acids as carbon sources for the production of gamma-linolenic acid by Mucor strains in fed-batch culture.

Authors:  J C du Preez; M Immelman; S G Kilian
Journal:  World J Microbiol Biotechnol       Date:  1996-01       Impact factor: 3.312

3.  Organic acids from lignocellulose: Candida lignohabitans as a new microbial cell factory.

Authors:  Martina Bellasio; Diethard Mattanovich; Michael Sauer; Hans Marx
Journal:  J Ind Microbiol Biotechnol       Date:  2015-02-05       Impact factor: 3.346

4.  Agdc1p - a Gallic Acid Decarboxylase Involved in the Degradation of Tannic Acid in the Yeast Blastobotrys (Arxula) adeninivorans.

Authors:  Anna K Meier; Sebastian Worch; Erik Böer; Anja Hartmann; Martin Mascher; Marek Marzec; Uwe Scholz; Jan Riechen; Kim Baronian; Frieder Schauer; Rüdiger Bode; Gotthard Kunze
Journal:  Front Microbiol       Date:  2017-09-15       Impact factor: 5.640
  4 in total

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