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Yeast adaptation to weak acids prevents futile energy expenditure
Weak organic acids (WOAs) are widely used preservatives to prevent fungal spoilage of foods and beverages. Exposure of baker's yeast Saccharomyces cerevisiae to WOA leads to cellular acidification and anion accumulation. Pre-adaptation of cultures reduced the rate of acidification caused by wea...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2013
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3678083/ https://ncbi.nlm.nih.gov/pubmed/23781215 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2013.00142 |
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