Adaptation and tolerance of bacteria against acetic acid

J Trček, NP Mira, LR Jarboe - Applied microbiology and biotechnology, 2015 - Springer
Acetic acid is a weak organic acid exerting a toxic effect to most microorganisms at
concentrations as low as 0.5 wt%. This toxic effect results mostly from acetic acid …

Yeast modulation of wine flavor

JH Swiegers, IS Pretorius - Advances in applied microbiology, 2005 - Elsevier
Publisher Summary This chapter reviews the scientific knowledge of the role of
microorganisms, especially yeast, in the development of wine flavor. Specific attention is …

Regulation of Cation Balance in Saccharomyces cerevisiae

MS Cyert, CC Philpott - Genetics, 2013 - academic.oup.com
All living organisms require nutrient minerals for growth and have developed mechanisms to
acquire, utilize, and store nutrient minerals effectively. In the aqueous cellular environment …

Adaptive Response and Tolerance to Weak Acids in Saccharomyces cerevisiae: A Genome-Wide View

NP Mira, MC Teixeira, I Sá-Correia - Omics: a journal of integrative …, 2010 - liebertpub.com
Weak acids are widely used as food preservatives (eg, acetic, propionic, benzoic, and sorbic
acids), herbicides (eg, 2, 4-dichlorophenoxyacetic acid), and as antimalarial (eg, artesunic …

Intracellular pH is a tightly controlled signal in yeast

R Orij, S Brul, GJ Smits - Biochimica et Biophysica Acta (BBA)-General …, 2011 - Elsevier
BACKGROUND: Nearly all processes in living cells are pH dependent, which is why
intracellular pH (pHi) is a tightly regulated physiological parameter in all cellular systems …

Adaptive Response and Tolerance to Acetic Acid in Saccharomyces cerevisiae and Zygosaccharomyces bailii: A Physiological Genomics Perspective

M Palma, JF Guerreiro, I Sá-Correia - Frontiers in Microbiology, 2018 - frontiersin.org
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 …

Development of yeast cell factories for consolidated bioprocessing of lignocellulose to bioethanol through cell surface engineering

T Hasunuma, A Kondo - Biotechnology advances, 2012 - Elsevier
To build an energy and material secure future, a next generation of renewable fuels
produced from lignocellulosic biomass is required. Although lignocellulosic biomass, which …

Genome-wide identification of Saccharomyces cerevisiae genes required for tolerance to acetic acid

NP Mira, M Palma, JF Guerreiro, I Sá-Correia - Microbial cell factories, 2010 - Springer
Background Acetic acid is a byproduct of Saccharomyces cerevisiae alcoholic fermentation.
Together with high concentrations of ethanol and other toxic metabolites, acetic acid may …

The cell wall and the response and tolerance to stresses of biotechnological relevance in yeasts

RA Ribeiro, N Bourbon-Melo, I Sá-Correia - Frontiers in Microbiology, 2022 - frontiersin.org
In industrial settings and processes, yeasts may face multiple adverse environmental
conditions. These include exposure to non-optimal temperatures or pH, osmotic stress, and …

Molecular mechanisms of Saccharomyces cerevisiae stress adaptation and programmed cell death in response to acetic acid

S Giannattasio, N Guaragnella, M Ždralević… - Frontiers in …, 2013 - frontiersin.org
Beyond its classical biotechnological applications such as food and beverage production or
as a cell factory, the yeast Saccharomyces cerevisiae is a valuable model organism to study …