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Acetaldehyde addition and pre-adaptation to the stressor together virtually eliminate the ethanol-induced lag phase in Saccharomyces cerevisiae

Author:
Vriesekoop, F., Pamment, N.B.
Source:
Letters in applied microbiology 2005 v.41 no.5 pp. 424-427
ISSN:
0266-8254
Subject:
Saccharomyces cerevisiae, yeasts, alcoholic fermentation, ethanol, ethanol production, acetaldehyde, abiotic stress, adaptation, cell culture
Agid:
1958375