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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Bibliografische gegevens
Gepubliceerd in:PeerJ
Hoofdauteurs: 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
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: PeerJ Inc. 2017
Onderwerpen:
Cell Biology
Online toegang: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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