Journal: FEMS Yeast Research

Article Title: Thiol groups are determinant for overcoming acetic acid and pH stress in wine and beer fermentation-derived Saccharomyces cerevisiae strains

doi: 10.1093/femsyr/foag004

Figure Lengend Snippet: SGR changes in S. cerevisiae ATCC 9804 (a, c, and e) and ATCC 13007 (b, d, and f) strains depending on carbon source [glucose (a and b); galactose (c and d); and glycerol (e and f)] in response to 10 mM and 50 mM AA exposure at pH 3.0 and 4.5. N = 3; * P < .05; ** P < .01; *** P < .001, and ns—not significant.

Article Snippet: Compared to ATCC 9804, CAT activity increased by 4-fold in ATCC 13007 cultivated in glucose at pH 3.0 under 10 mM AA stress conditions (Fig. ).

Techniques:

Journal: FEMS Yeast Research

Article Title: Thiol groups are determinant for overcoming acetic acid and pH stress in wine and beer fermentation-derived Saccharomyces cerevisiae strains

doi: 10.1093/femsyr/foag004

Figure Lengend Snippet: Relative viability (a) and sensitivity of S. cerevisiae ATCC 9804 and ATCC 13007 to 10 mM and 50 mM AA exposure at pH 3.0 (b) and 4.5 (c). N = 3; * P < .05; ** P < .01; *** P < .001, and ns—not significant.

Article Snippet: Compared to ATCC 9804, CAT activity increased by 4-fold in ATCC 13007 cultivated in glucose at pH 3.0 under 10 mM AA stress conditions (Fig. ).

Techniques:

Journal: FEMS Yeast Research

Article Title: Thiol groups are determinant for overcoming acetic acid and pH stress in wine and beer fermentation-derived Saccharomyces cerevisiae strains

doi: 10.1093/femsyr/foag004

Figure Lengend Snippet: The changes in the number of accessible SH-groups in S. cerevisiae ATCC 9804 and ATCC 13007 cells exposed to 10 mM or 50 mM AA at pH 3.0 (a and b) or pH 4.5 (c and d) depending on carbon source. N = 3; * P < .05; ** P < .01; *** P < .001, and ns—not significant.

Article Snippet: Compared to ATCC 9804, CAT activity increased by 4-fold in ATCC 13007 cultivated in glucose at pH 3.0 under 10 mM AA stress conditions (Fig. ).

Techniques:

Journal: FEMS Yeast Research

Article Title: Thiol groups are determinant for overcoming acetic acid and pH stress in wine and beer fermentation-derived Saccharomyces cerevisiae strains

doi: 10.1093/femsyr/foag004

Figure Lengend Snippet: Catalase (CAT) activity changes in S. cerevisiae ATCC 9804 and ATCC 13007 cells exposed to 10 mM or 50 mM AA at pH 3.0 (a and b) or pH 4.5 (c and d) depending on carbon source. N = 3; * P < .05; ** P < .01; *** P < .001, and ns—not significant.

Article Snippet: Compared to ATCC 9804, CAT activity increased by 4-fold in ATCC 13007 cultivated in glucose at pH 3.0 under 10 mM AA stress conditions (Fig. ).

Techniques: Activity Assay

Journal: FEMS Yeast Research

Article Title: Thiol groups are determinant for overcoming acetic acid and pH stress in wine and beer fermentation-derived Saccharomyces cerevisiae strains

doi: 10.1093/femsyr/foag004

Figure Lengend Snippet: ADH activity changes in S. cerevisiae ATCC 9804 and ATCC 13007 cells exposed to 10 mM or 50 mM AA at pH 3.0 (a and b) or pH 4.5 (c and d) depending on carbon source. N = 3; * P < .05; ** P < .01; *** P < .001, and ns—not significant.

Article Snippet: Compared to ATCC 9804, CAT activity increased by 4-fold in ATCC 13007 cultivated in glucose at pH 3.0 under 10 mM AA stress conditions (Fig. ).

Techniques: Activity Assay