Extreme Osmotolerance and Halotolerance in Food-Relevant Yeasts and the Role of Glycerol-Dependent Cell Individuality
Osmotolerance or halotolerance are used to describe resistance to sugars and salt, or only salt, respectively. Here, a comprehensive screen of more than 600 different yeast isolates revealed that osmosensitive species were equally affected by NaCl and glucose. However, the relative toxicity of salt...
Main Authors: | Malcolm Stratford, Hazel Steels, Michaela Novodvorska, David B. Archer, Simon V. Avery |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2019-01-01
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Series: | Frontiers in Microbiology |
Subjects: | |
Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2018.03238/full |
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