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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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2017
Materias:
Cell Biology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5691786/
https://www.ncbi.nlm.nih.gov/pubmed/29158977
http://dx.doi.org/10.7717/peerj.4037

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5691786/
https://www.ncbi.nlm.nih.gov/pubmed/29158977
http://dx.doi.org/10.7717/peerj.4037

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