Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations.

Glucose Glycerol Osmotic Pressure Saccharomyces cerevisiae / genetics Water

Journal

Microbial biotechnology
ISSN: 1751-7915
Titre abrégé: Microb Biotechnol
Pays: United States
ID NLM: 101316335

Informations de publication

Date de publication:
07 2021
Historique:
revised: 12 02 2021
received: 16 05 2020
accepted: 17 02 2021
pubmed: 20 3 2021
medline: 3 8 2021
entrez: 19 3 2021
Statut: ppublish

Résumé

Although mechanisms involved in response of Saccharomyces cerevisiae to osmotic challenge are well described for low and sudden stresses, little is known about how cells respond to a gradual increase of the osmotic pressure (reduced water activity; a

Identifiants

DOI: 10.1111/1751-7915.13789 PMID: 33739621 PMC: PMC8313259
pubmed: 33739621
doi: 10.1111/1751-7915.13789
pmc: PMC8313259
doi:

Substances chimiques

Water 059QF0KO0R
Glucose IY9XDZ35W2
Glycerol PDC6A3C0OX

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

1445-1461

Subventions

Organisme : Regional Council of Bourgogne-Franche Comté and the 'Fonds Européen de DEveloppement Régional (FEDER)'
ID : PARI I - AGRALE 2
Organisme : Regional Council of Bourgogne-Franche Comté and the 'Fonds Européen de DEveloppement Régional (FEDER)'
ID : PARI II - ALIM+ - 2015-2017

Informations de copyright

© 2021 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.

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Auteurs

Stéphane Guyot (S)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.
ORCID: 0000-0002-2316-234X

Laurence Pottier (L)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.

Lucie Bertheau (L)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.

Jennifer Dumont (J)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.

Eminence Dorelle Hondjuila Miokono (E)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.

Sébastien Dupont (S)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.

Mélanie Ragon (M)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.

Emmanuel Denimal (E)

Direction des Systèmes d'Information, AgroSup Dijon, 26 Boulevard Docteur Petitjean, Dijon, 21000, France.

Ambroise Marin (A)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.

John E Hallsworth (JE)

Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, UK.

Laurent Beney (L)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.

Patrick Gervais (P)

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, F-21000, France.

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Classifications MeSH

questionsmedicales.fr › Glucides › Sucres › Oses › Hexose › Glucose › Increased xerotolerance of Saccharomyces...
questionsmedicales.fr › Glucides › Polyols › Dérivés du glycérol › Glycérol › Increased xerotolerance of Saccharomyces...
questionsmedicales.fr › Phénomènes chimiques › Perméabilité › Pression osmotique › Increased xerotolerance of Saccharomyces...
questionsmedicales.fr › Eucaryotes › Champignons › Levures › Saccharomyces › Saccharomyces cerevisiae › Increased xerotolerance of Saccharomyces...
questionsmedicales.fr › Produits chimiques inorganiques › Composés de l'oxygène › Oxydes › Eau › Increased xerotolerance of Saccharomyces...