Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii

FEMS Yeast Research

Volumn 3, Issue 1, 2003, Pages 91-96

  Ludovico, Paula ^a,b   Sansonetty, Filipe ^c,d   Silva, Manuel T ^b   Côrte Real, Manuela ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF MINHO   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Mitochondrial dysfunction; Ultrastructural changes during apoptosis; Yeast apoptosis

Indexed keywords

ACETIC ACID; CYCLOHEXIMIDE; PROPIDIUM IODIDE; RHODAMINE 123;

APOPTOSIS; ARTICLE; CELL MEMBRANE; CELL ULTRASTRUCTURE; DRUG EFFECT; FOOD SPOILAGE; LIFE CYCLE; MITOCHONDRION; NECROSIS; NONHUMAN; STAINING; YEAST; ZYGOSACCHAROMYCES BAILII;

ACETIC ACID; APOPTOSIS; CHROMATIN; CYCLOHEXIMIDE; FOOD PRESERVATION; INTRACELLULAR FLUID; MICROSCOPY, ELECTRON; MITOCHONDRIA; STAINING AND LABELING; ZYGOSACCHAROMYCES;

ZYGOSACCHAROMYCES BAILII;

EID: 12244274385     PISSN: 15671356     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1567-1356(02)00166-6     Document Type: Article

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