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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Publicat a:PeerJ
Autors principals: 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
Format: Artigo
Idioma:Inglês
Publicat: PeerJ Inc. 2017
Matèries:
Cell Biology
Accés en línia: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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