Investigation of the acetic acid stress response in Saccharomyces cerevisiae with mutated H3 residues

Enhanced levels of acetic acid reduce the activity of yeast strains employed for industrial fermentation-based applications. Therefore, unraveling the genetic factors underlying the regulation of the tolerance and sensitivity of yeast towards acetic acid is imperative for optimising various industri...

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Detalles Bibliográficos
Autores principales: Saha, Nitu, Swagatika, Swati, Tomar, Raghuvir Singh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Shared Science Publishers OG 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10513452/
https://www.ncbi.nlm.nih.gov/pubmed/37746586
http://dx.doi.org/10.15698/mic2023.10.806

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10513452/
https://www.ncbi.nlm.nih.gov/pubmed/37746586
http://dx.doi.org/10.15698/mic2023.10.806

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