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Quantification of the transient and long-term response of Saccharomyces cerevisiae to carbon dioxide stresses of various intensities

  • Published:2014-11 Issue:11 Volume:49 Page:1808-1818
  • ISSN:1359-5113
  • Container-title:Process Biochemistry
  • language:en
  • Short-container-title:Process Biochemistry

Author:

Richard Lannig,Guillouet Stéphane E.,Uribelarrea Jean-Louis

Funder

French Ministry of Higher Education and Research

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference62 articles.

1. Carbonic anhydrase (Nce103p): an essential biosynthetic enzyme for growth of Saccharomyces cerevisiae at atmospheric carbon dioxide pressure;Aguilera;Biochem J,2005

2. Effect of carbon dioxide on yeast growth and fermentation;Jones;Enzyme Microb Technol,1982

3. High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future;Garcia-Gonzalez;Int J Food Microbiol,2007

4. The inhibition by CO2 of the growth and metabolism of micro-organisms;Dixon;J Appl Microbiol,1989

5. Sterilization using high-pressure carbon dioxide;Zhang;J Supercrit Fluids,2006

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