Oxygen requirements of the food spoilage yeast Zygosaccharomyces bailii in synthetic and complex media
Article Abstract:
Zygosaccharomyces bailii appears to be one of the few yeasts that can grow in the complete absence of oxygen. For this reason, oxygen limitation would not prevent the organism from spoiling food.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2001
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Transport of acetic acid in Zygosaccharomyces bailii: effects of ethanol and their implications on the resistance of the yeast to acidic environments
Article Abstract:
Ethanol suppresses the transport and accumulation of acetic acid in cells of Zygosaccharomyces bailii. This protects the cells from the possible negative effects of acetic acid. Ethanol controls the acid concentration inside the cell and keeps it below toxic levels. The acid enters the cell through a transporter protein by diffusion. The mechanism of ethanol-induced transport suppression enables Z. bailii to tolerate environments containing fermentation end products.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1996
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Mechanism underlying the transport and intracellular metabolism of acetic acid in the presence of glucose in the yeast Zygosaccharomyces bailii
Article Abstract:
Zygosaccharomyces bailii is a food and beverage spoilage yeast species and the mechanism concerned with transport of acetic acid into the cell and its regulation is a peculiar trait of the species. The mechanisms underlying the utilization of acetic acid by Z. bailii ISA 1307 strain, in the presence of glucose is considered, and evidence indicates that the regulation of membrane transport of acetic acid and acetyl-CoA synthetase activity contributes to Z. bailii's high resistance to environments containing sugars and acetic acid mixtures.
Publication Name: Microbiology
Subject: Biological sciences
ISSN: 1350-0872
Year: 1998
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