Ontology highlight
ABSTRACT:
SUBMITTER: Rivas EM
PROVIDER: S-EPMC7074485 | biostudies-literature | 2020 Feb
REPOSITORIES: biostudies-literature
Foods (Basel, Switzerland) 20200207 2
To prevent microbial growth and its consequences, preservatives such as sorbic acid or its salts, commonly known as sorbates, are added to foods. However, some moulds and yeasts are capable of decarboxylating sorbates and producing 1,3-pentadiene. This is a volatile compound with an unpleasant "petroleum-like "odour, which causes consumer rejection of the contaminated products. In this work, we studied the production of 1,3-pentadiene in 91 strains of the yeast <i>Debaryomyces hansenii</i>, and ...[more]