Linked Life Data

2641686

Source:http://linkedlifedata.com/resource/pubmed/id/2641686

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
1990-10-11
pubmed:abstractText
Minimum inhibitory concentrations of acetic, propanoic and benzoic acids and methyl paraben were determined at pH 3.50 for 22 isolates of 11 yeast species, differing in their resistance to preservatives. Growth in the presence of benzoic acid enhanced the resistance of yeasts to benzoic and the other weak acid preservatives, but not to methyl paraben. Resistance to acetic, propanoic and benzoic acids was strongly correlated, but was not closely related to resistance to methyl paraben. Minimum pH for growth was not related to resistance to the weak acids. The results suggest that growth in the presence of weak-acid preservatives involves a common resistance mechanism.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
0168-1605
pubmed:author
pubmed:issnType
Print
pubmed:volume
8
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
343-9
pubmed:dateRevised
2000-12-18
pubmed:meshHeading
pubmed:year
1989
pubmed:articleTitle
Relationships between the resistance of yeasts to acetic, propanoic and benzoic acids and to methyl paraben and pH.
pubmed:affiliation
CSIRO Division of Food Processing, North Ryde, New South Wales, Australia.
pubmed:publicationType
Journal Article