Activation of two different resistance mechanisms in Saccharomyces cerevisiae upon exposure to octanoic and decanoic acids

Authors :: Legras, J.L.
Adolphe, Y.
Demuyter, C.
Delobel, P.
Blondin, B.
Karst, F.
Erny, C.
Le Jeune, C.
Lollier, M.
Source :: Applied and Environmental Microbiology. Nov, 2010, Vol. 76 Issue 21-22, 7526-7535
Publication Year :: 2010
Abstract: The mechanisms involved in the establishment of the resistance of the medium-chain fatty acids (octanoic and decanoic acids) are characterized. The comparison of the transcriptional responses to the responses caused by other lipophilic compound has shown the role of several transcription factors.

Subjects :: Brewer's yeast -- Physiological aspects
Brewer's yeast -- Research
Fatty acids -- Health aspects
Fatty acids -- Research
Biological sciences

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