Microorganisms have the capacity to utilize a variety of nutrients and adapt to continuously
changing environmental conditions. Many microorganisms, including yeast and bacteria …

Glycogen and trehalose are the two glucose stores of yeast cells. The large variations in the
cell content of these two compounds in response to different environmental changes …

Chronological life span (CLS) in Saccharomyces cerevisiae, defined as the time cells in a
stationary phase culture remain viable, has been proposed as a model for the aging of post …

The production of bio-based succinic acid is receiving great attention, and several
predominantly prokaryotic organisms have been evaluated for this purpose. In this study we …

We have explored the role of mitochondrial function in aging by genetically and
pharmacologically modifying yeast cellular respiration production during the exponential …

At the onset of nutrient limitation, the yeast Saccharomyces cerevisiae synthesizes glycogen
to serve as a carbon and energy reserve. We undertook a systematic survey for the genes …

High initial cell density is used to increase volumetric productivity and shorten production
time in lignocellulosic hydrolysate fermentation. Comparison of physiological parameters in …

Yeast cell death can occur during wine alcoholic fermentation. It is generally considered to
result from ethanol stress that impacts membrane integrity. This cell death mainly occurs …

Most cells spend the majority of their life in a non-proliferating state. When proliferation
cessation is irreversible, cells are senescent. By contrast, if the arrest is only temporary, cells …

In mammals, extended periods of fasting leads to the accumulation of blood ketone bodies
including acetoacetate. Here we show that similar to the conversion of leucine to …