Oxidative stress tolerance, adenylate cyclase, and autophagy are key players in the chronological life span of Saccharomyces cerevisiae during winemaking

Applied and Environmental Microbiology

Volumn 78, Issue 8, 2012, Pages 2748-2757

  Orozco, Helena ^a,b   Matallana, Emilia ^a,b   Aranda, Agustín ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ADENYLATE CYCLASE; AUTOPHAGY; CELLULAR STRUCTURE; GRAPE JUICE; GROWTH MEDIUM; LIFE SPAN; PROTEIN DEGRADATION; REACTIVE OXYGEN SPECIES; STATIONARY PHASE; UP-REGULATION; YEAST CELL;

FERMENTATION; FRUIT JUICES; YEAST;

GENE EXPRESSION;

ADENYLATE CYCLASE;

ENZYME ACTIVITY; FERMENTATION; GENE EXPRESSION; GROWTH RATE; LONGEVITY; SURVIVAL; VIABILITY; YEAST;

ARTICLE; AUTOPHAGY; ENZYMOLOGY; GENE EXPRESSION PROFILING; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OXIDATIVE STRESS; PHYSIOLOGICAL STRESS; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; WINE;

ADENYLATE CYCLASE; AUTOPHAGY; GENE EXPRESSION PROFILING; MICROBIAL VIABILITY; OXIDATIVE STRESS; SACCHAROMYCES CEREVISIAE; STRESS, PHYSIOLOGICAL; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84861148379     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.07261-11     Document Type: Article

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