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Genome-wide identification of Saccharomyces cerevisiae genes required for tolerance to acetic acid
BACKGROUND: Acetic acid is a byproduct of Saccharomyces cerevisiae alcoholic fermentation. Together with high concentrations of ethanol and other toxic metabolites, acetic acid may contribute to fermentation arrest and reduced ethanol productivity. This weak acid is also a present in lignocellulosic...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
BioMed Central
2010
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2972246/ https://ncbi.nlm.nih.gov/pubmed/20973990 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1475-2859-9-79 |
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