Adaptation and tolerance of bacteria against acetic acid
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 …
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 …
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 …
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
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 …
acids), herbicides (eg, 2, 4-dichlorophenoxyacetic acid), and as antimalarial (eg, artesunic …
Intracellular pH is a tightly controlled signal in yeast
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 …
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
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 …
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 …
produced from lignocellulosic biomass is required. Although lignocellulosic biomass, which …
Genome-wide identification of Saccharomyces cerevisiae genes required for tolerance to acetic acid
Background Acetic acid is a byproduct of Saccharomyces cerevisiae alcoholic fermentation.
Together with high concentrations of ethanol and other toxic metabolites, acetic acid may …
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 …
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 …
as a cell factory, the yeast Saccharomyces cerevisiae is a valuable model organism to study …