Extreme Osmotolerance and Halotolerance in Food-Relevant Yeasts and the Role of Glycerol-Dependent Cell Individuality

Osmotolerance or halotolerance are used to describe resistance to sugars and salt, or only salt, respectively. Here, a comprehensive screen of more than 600 different yeast isolates revealed that osmosensitive species were equally affected by NaCl and glucose. However, the relative toxicity of salt...

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Detalles Bibliográficos
Autores principales: Stratford, Malcolm, Steels, Hazel, Novodvorska, Michaela, Archer, David B., Avery, Simon V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6333755/
https://www.ncbi.nlm.nih.gov/pubmed/30687253
http://dx.doi.org/10.3389/fmicb.2018.03238

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6333755/
https://www.ncbi.nlm.nih.gov/pubmed/30687253
http://dx.doi.org/10.3389/fmicb.2018.03238

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