Peter J. Coote

TL;DR: The minimum inhibitory concentration of oregano essential oil and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by using an innovative technique.

TL;DR: The mode of action of both chemical and biological (nature-derived) preservatives and the stress response mechanisms induced by these compounds in microorganisms of concern to the food industry are discussed.

TL;DR: This is the first demonstration that regulated expression of a eukaryotic ABC transporter mediates weak organic acid resistance development, the cause of widespread food spoilage by yeasts, and the data suggest that the inhibition of this transporter could be a strategy for preventingFood spoilage.

TL;DR: Data are consistent with the idea that adaptation by yeast cells to sorbic acid is dependent on the restoration of internal pH via the export of protons by the membrane H+-ATPase in an energy-demanding process and the generation of sufficient ATP to drive this process and still allow growth.

TL;DR: Listeria monocytogenes acquired increased acid tolerance during exponential growth upon exposure to sublethal acid stress, a response designated the acid tolerance response (ATR), and developed increased acid resistance upon entry into the stationary phase; this response appeared to be independent of the pH-dependent ATR seen during exponential Growth.