Apoptosis in yeast: triggers, pathways, subroutines
A cell's decision to die is controlled by a sophisticated network whose deregulation
contributes to the pathogenesis of multiple diseases including neoplastic and …
contributes to the pathogenesis of multiple diseases including neoplastic and …
Oxidative stress and programmed cell death in yeast
G Farrugia, R Balzan - Frontiers in oncology, 2012 - frontiersin.org
Yeasts, such as Saccharomyces cerevisiae, have long served as useful models for the study
of oxidative stress, an event associated with cell death and severe human pathologies. This …
of oxidative stress, an event associated with cell death and severe human pathologies. This …
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 …
Acetic acid stress in budding yeast: From molecular mechanisms to applications
N Guaragnella, M Bettiga - Yeast, 2021 - Wiley Online Library
Acetic acid stress represents a frequent challenge to counteract for yeast cells under several
environmental conditions and industrial bioprocesses. The molecular mechanisms …
environmental conditions and industrial bioprocesses. The molecular mechanisms …
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 …
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 …
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 …
[HTML][HTML] Mechanisms underlying lactic acid tolerance and its influence on lactic acid production in Saccharomyces cerevisiae
A Peetermans, MR Foulquié-Moreno… - Microbial Cell, 2021 - ncbi.nlm.nih.gov
One of the major bottlenecks in lactic acid production using microbial fermentation is the
detrimental influence lactic acid accumulation poses on the lactic acid producing cells. The …
detrimental influence lactic acid accumulation poses on the lactic acid producing cells. The …