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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Vydáno v:PeerJ
Hlavní autoři: 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
Médium: Artigo
Jazyk:Inglês
Vydáno: PeerJ Inc. 2017
Témata:
Cell Biology
On-line přístup: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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