Mira NP~Sa Correia I, 2010

Pubmed ID 20973990
Title Genome-wide identification of Saccharomyces cerevisiae genes required for tolerance to acetic acid.
Authors Nuno P Mira, Margarida Palma, Joana F Guerreiro, Isabel Sá-Correia
Abstract Acetic acid is a byproduct of Saccharomyces cerevisiae alcoholic fermentation. Together with high concentrations of ethanol and other toxic metabolites, acetic acid may contribute to fermentation arrest and reduced ethanol productivity. This weak acid is also a present in lignocellulosic hydrolysates, a highly interesting non-feedstock substrate in industrial biotechnology. Therefore, the better understanding of the molecular mechanisms underlying S. cerevisiae tolerance to acetic acid is essential for the rational selection of optimal fermentation conditions and the engineering of more robust industrial strains to be used in processes in which yeast is explored as cell factory.
Citation Microb. Cell Fact. 2010; 9:79

Datasets

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Paper Phenotype Condition Medium Collection Tested mutants Data Details
Mira NP~Sa Correia I, 2010 growth (spot assay) acetic acid [70-110 mM], pH [4.5] hap a 4,942 Discrete

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