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...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
الحاوية / القاعدة:PeerJ
المؤلفون الرئيسيون: Samanfar, Bahram, Shostak, Kristina, Moteshareie, Houman, Hajikarimlou, Maryam, Shaikho, Sarah, Omidi, Katayoun, Hooshyar, Mohsen, Burnside, Daniel, Márquez, Imelda Galván, Kazmirchuk, Tom, Naing, Thet, Ludovico, Paula, York-Lyon, Anna, Szereszewski, Kama, Leung, Cindy, Jin, Jennifer Yixin, Megarbane, Rami, Smith, Myron L., Babu, Mohan, Holcik, Martin, Golshani, Ashkan
التنسيق: Artigo
اللغة:Inglês
منشور في: PeerJ Inc. 2017
الموضوعات:
Cell Biology
الوصول للمادة أونلاين: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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