Yeast adaptation to weak acids prevents futile energy expenditure

Weak organic acids (WOAs) are widely used preservatives to prevent fungal spoilage of foods and beverages. Exposure of baker's yeast Saccharomyces cerevisiae to WOA leads to cellular acidification and anion accumulation. Pre-adaptation of cultures reduced the rate of acidification caused by wea...

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Detalles Bibliográficos
Autores principales: Ullah, Azmat, Chandrasekaran, Gayathri, Brul, Stanley, Smits, Gertien J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2013
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3678083/
https://www.ncbi.nlm.nih.gov/pubmed/23781215
http://dx.doi.org/10.3389/fmicb.2013.00142

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3678083/
https://www.ncbi.nlm.nih.gov/pubmed/23781215
http://dx.doi.org/10.3389/fmicb.2013.00142

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