A peculiar behaviour for cell death induced by weak carboxylic acids in the wine spoilage yeast Zygosaccharomyces bailii

In glucose-grown cells of Zygosaccharomyces bailii, ISA 1307 acetic acid and other carboxylic acids enhanced death. The effects were much lower than those described for Saccharomyces cerevisiae, being only detectable at higher acid concentrations. In Z. bailii, acetic acid and other weak acids also...

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Bibliographic Details
Main Author: Estevinho, Leticia M. (author)
Other Authors: Côrte-Real, Manuela (author), Leão, Cecília (author)
Format: article
Language:eng
Published: 2011
Subjects:
Saccharomyces-cerevisiae
Acetic acid
Intracellular PH
Enthalpy death
Ethanol
Wine
Online Access:http://hdl.handle.net/10198/4397
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/4397

Internet

http://hdl.handle.net/10198/4397

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