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Adaptive Response and Tolerance to Acetic Acid in Saccharomyces cerevisiae and Zygosaccharomyces bailii: A Physiological Genomics Perspective
Acetic acid is an important microbial growth inhibitor in the food industry; it is used as a preservative in foods and beverages and is produced during normal yeast metabolism in biotechnological processes. Acetic acid is also a major inhibitory compound present in lignocellulosic hydrolysates affec...
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| Published in: | Front Microbiol |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Frontiers Media S.A.
2018
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5826360/ https://ncbi.nlm.nih.gov/pubmed/29515554 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.00274 |
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