Yeast Survival during Thermal and Osmotic Shocks Is Related to Membrane Phase Change-Reference-Cited by-同舟云学术

Yeast Survival during Thermal and Osmotic Shocks Is Related to Membrane Phase Change

Published:2006-10-11 Issue:22 Volume:54 Page:8450-8455
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guyot Stéphane¹,Ferret Eric¹,Gervais Patrick¹

Affiliation:

1. Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1 Esplanade Erasme, 21000 Dijon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0620158

Reference25 articles.

1. Thermodynamics of yeast cell osmoregulation: Passive mechanisms

2. Effects of the kinetics of osmotic pressure variation on yeast viability

3. Osmotic destruction of Saccharomyces cerevisiae is not related to a high water flow rate across the membrane

4. Stimulation of the yeast high osmolarity glycerol (HOG) pathway: evidence for a signal generated by a change in turgor rather than by water stress

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