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Keywords: phosphatidylinositol bisphosphate
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Biochem J (2006) 395 (1): 73–80.
Published: 15 March 2006
... phosphatidylinositol bisphosphate weak acid Weak acids are widely used as food preservatives in order to inhibit the growth spoilage yeasts [ 1 , 2 ]. Saccharomyces cerevisiae is one of the common yeasts associated with large-scale food spoilage and acquires resistance to weak acids by increasing expression...