Autophagy is required for sulfur dioxide tolerance in Saccharomyces cerevisiae
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DOI: 10.1111/1751-7915.13495
Abstract: Sulfiting agents are among the most widely used preservatives in the food and beverages industries, including winemaking, and one of their main functions is inhibition of spoilage microorganisms. We have used a whole genome quantitative… read more here.
Keywords: saccharomyces cerevisiae; tolerance; required sulfur; autophagy required ... See more keywords