Antimicrobial ε-poly-l-lysine induced changes in cell membrane compositions and properties of Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Antimicrobial ε-poly-l-lysine induced changes in cell membrane compositions and properties of Saccharomyces cerevisiae

Published:2016-03 Issue: Volume:61 Page:123-134
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Bo Tao,Han Pei-Pei,Su Qin-Zhi,Fu Ping,Guo Feng-Zhu,Zheng Zuo-Xing,Tan Zhi-Lei,Zhong Cheng,Jia Shi-Ru

Funder

National Natural Science Foundation of China

Foundation of Changjiang Scholars and Innovative Research Team in University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

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2. Atomic force microscopic study of the influence of physical stresses on Saccharomyces cerevisiae and Schizosaccharomyces pombe;Adya;FEMS Yeast Research,2006

3. Relationship between ethanol tolerance, H+-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains;Aguilera;International Journal of Food Microbiology,2006

4. Bilayer thickness and membrane protein function: an energetic perspective;Andersen;Annual Review of Biophysics and Biomolecular Structure,2007

5. Adaptational changes in cellular phospholipids and fatty acid composition of the food pathogen Listeria monocytogenes as a stress response to disinfectant sanitizer benzalkonium chloride;Bisbiroulas;Letters in Applied Microbiology,2011

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