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Regulation of Cell Death Induced by Acetic Acid in Yeasts

Acetic acid has long been considered a molecule of great interest in the yeast research field. It is mostly recognized as a by-product of alcoholic fermentation or as a product of the metabolism of acetic and lactic acid bacteria, as well as of lignocellulosic biomass pretreatment. High acetic acid...

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Detalles Bibliográficos
Autores principales: Chaves, Susana R., Rego, António, Martins, Vítor M., Santos-Pereira, Cátia, Sousa, Maria João, Côrte-Real, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8264433/
https://www.ncbi.nlm.nih.gov/pubmed/34249904
http://dx.doi.org/10.3389/fcell.2021.642375