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Article

Molecular response of Saccharomyces cerevisiae wine and laboratory strains to high sugar stress conditions.

International journal of food microbiology - 31 Jan 2011

Jiménez-Martí E, Zuzuarregui A, Gomar-Alba M, Gutiérrez D, Gil C, del Olmo M

Abstract excerpt

One of the stress conditions that can affect Saccharomyces cerevisiae cells during their growth is osmotic stress. Under particular environments (for instance, during the production of alcoholic beverages) yeasts have to cope with osmotic stress caused by high sugar concentrations. Although the molecular changes and pathways involved in the response to saline or sorbitol stress are widely understood, less is...

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PMID: 21247650
DOI: 10.1016/j.ijfoodmicro.2010.12.023

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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