Transcriptome and metabolome profiling reveal the inhibitory effects of food preservatives on pathogenic fungi
mycolabadmin
This research tested three common food preservatives to see how well they stop harmful molds from growing on fruits and vegetables. Scientists found that all three preservatives worked well at different concentrations, with sec-butylamine being particularly effective. By studying the genes and chemical changes in treated fungal cells, they discovered that these preservatives work by damaging the mold’s cell walls and disrupting how it processes sugars, essentially starving and weakening the fungal cells.