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Influence of Sorbic Acid on Acetate Oxidation by Saccharomyces cerevisiae var. ellipsoideus

Nature volume 185, pages 688–689 (1960)Cite this article

Abstract

SORBIC acid (2,4-hexadienoic acid) is widely used as a food preservative. Its effective action against different micro-organisms1–5 and its harmlessness as a dietary component6, as well as the ease of its quantitative determination7–9, and its chemical stability9 are among the main reasons for its rapid adoption in the food industry.

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Authors and Affiliations

  1. Cátedra de Microbiología, Facultad de Ciencias Agrarias, Chacras de Coria, Mendoza, Argentina

    NORBERTO J. PALLERONI & MARÍA J. R. DE PRITZ

Authors
  1. NORBERTO J. PALLERONI
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  2. MARÍA J. R. DE PRITZ
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PALLERONI, N., DE PRITZ, M. Influence of Sorbic Acid on Acetate Oxidation by Saccharomyces cerevisiae var. ellipsoideus . Nature 185, 688–689 (1960). https://doi.org/10.1038/185688a0

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