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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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Detalles Bibliográficos
Autores principales:	Palma, Margarida, Guerreiro, Joana F., Sá-Correia, Isabel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2018
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5826360/ https://www.ncbi.nlm.nih.gov/pubmed/29515554 http://dx.doi.org/10.3389/fmicb.2018.00274

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