Autophagy is required for sulfur dioxide tolerance inSaccharomyces cerevisiae
Author:
Affiliation:
1. Departamento de Biología Molecular e Ingeniería Bioquímica Universidad Pablo de Olavide Sevilla Spain
2. Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja) Logroño Spain
Funder
Fundación General CSIC
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1751-7915.13495
Reference30 articles.
1. Autophagy in food biotechnology
2. The impact of SO2 on wine flavanols and indoles in relation to wine style and age
3. Multicopy FZF1 (SUL1) suppresses the sulfite sensitivity but not the glucose derepression or aberrant cell morphology of a grr1 mutant of Saccharomyces cerevisiae;Avram D.;Genetics,1996
4. Effect of extracellular acidification on the activity of plasma membrane ATPase and on the cytosolic and vacuolar pH of Saccharomyces cerevisiae
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