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The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A
The presence of acetic acid during industrial alcohol fermentation reduces the yield of fermentation by imposing additional stress on the yeast cells. The biology of cellular responses to stress has been a subject of vigorous investigations. Although much has been learned, details of some of these r...
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| 出版年: | PeerJ |
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| 主要な著者: | , , , , , , , , , , , , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
PeerJ Inc.
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5691786/ https://ncbi.nlm.nih.gov/pubmed/29158977 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.7717/peerj.4037 |
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