Saccharomyces cerevisiae has been used for millennia in the production of food and
beverages and is by far the most studied yeast species. Currently, it is also the most used …

Weak acids are widely used as food preservatives (eg, acetic, propionic, benzoic, and sorbic
acids), herbicides (eg, 2, 4-dichlorophenoxyacetic acid), and as antimalarial (eg, artesunic …

Wine is made up of more than one thousand compounds, the majority of which, such as
vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are …

Frequently the decomposing plant materials where fungi grow as saprophytes will contain
high concentrations of weak organic acids. Not only are acetate and lactate products of …

Acetic acid is an important microbial growth inhibitor in the food industry; it is used as a
preservative in foods and beverages and is produced during normal yeast metabolism in …

Beyond its classical biotechnological applications such as food and beverage production or
as a cell factory, the yeast Saccharomyces cerevisiae is a valuable model organism to study …

One of the major bottlenecks in lactic acid production using microbial fermentation is the
detrimental influence lactic acid accumulation poses on the lactic acid producing cells. The …

Weak-acid preservatives, such as sorbic acid and acetic acid, are used in many low pH
foods to prevent spoilage by fungi. The spoilage yeast Zygosaccharomyces bailii is …

To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast
have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces …

When using microorganisms as cell factories in the production of bio-based fuels or
chemicals from lignocellulosic hydrolysate, inhibitory concentrations of acetic acid, released …