The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A

The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A

The presence of acetic acid during industrial alcohol fermentation reduces the yield of fermentation by imposing additional stress on the yeast cells. The biology of cellular responses to stress has been a subject of vigorous investigations. Although much has been learned, details of some of these r...

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Bibliographic Details
Main Authors: Bahram Samanfar, Kristina Shostak, Houman Moteshareie, Maryam Hajikarimlou, Sarah Shaikho, Katayoun Omidi, Mohsen Hooshyar, Daniel Burnside, Imelda Galván Márquez, Tom Kazmirchuk, Thet Naing, Paula Ludovico, Anna York-Lyon, Kama Szereszewski, Cindy Leung, Jennifer Yixin Jin, Rami Megarbane, Myron L. Smith, Mohan Babu, Martin Holcik, Ashkan Golshani
Format: Article
Language:English
Published: PeerJ Inc. 2017-11-01
Series:PeerJ
Subjects:
Yeast
Gene deletion
HSP
Protein expression
Saccharomyces cerevisiae
Acetic acid
Online Access:https://peerj.com/articles/4037.pdf

Internet

https://peerj.com/articles/4037.pdf

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