Natural Variation and the Role of Zn₂Cys₆ Transcription Factors SdrA, WarA and WarB in Sorbic Acid Resistance of Aspergillus niger.

ABSTRACT: Weak acids, such as sorbic acid, are used as chemical food preservatives by the industry. Fungi overcome this weak-acid stress by inducing cellular responses mediated by transcription factors. In our research, a large-scale sorbic acid resistance screening was performed on 100 A. niger sensu stricto strains isolated from various sources to study strain variability in sorbic acid resistance. The minimal inhibitory concentration of undissociated (MIC_u) sorbic acid at pH = 4 in the MEB of the A. niger strains varies between 4.0 mM and 7.0 mM, with the average out of 100 strains being 4.8 ± 0.8 mM, when scored after 28 days. MIC_u values were roughly 1 mM lower when tested in commercial ice tea. Genome sequencing of the most sorbic-acid-sensitive strain among

SUBMITTER: Seekles SJ 

PROVIDER: S-EPMC8877037 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature