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Autophagy is required for sulfur dioxide tolerance in Saccharomyces cerevisiae
Sulfiting agents are among the most widely used preservatives in the food and beverages industries, including winemaking, and one of their main functions is inhibition of spoilage microorganisms. We have used a whole genome quantitative fitness analysis in order to improve our knowledge on yeast tol...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7017813/ https://www.ncbi.nlm.nih.gov/pubmed/31638329 http://dx.doi.org/10.1111/1751-7915.13495 |