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Article

Adaptive laboratory evolution for acetic acid-tolerance matches sourdough challenges with yeast phenotypes.

Microbiological research - 1 Dec 2023

Sánchez-Adriá Isabel E, Sanmartín Gemma, Prieto Jose A, Estruch Francisco, Fortis Estefanía, Randez-Gil Francisca

Abstract excerpt

Acetic acid tolerance of Saccharomyces cerevisiae is an important trait in sourdough fermentation processes, where the accumulation of acid by the growth of lactic acid bacteria reduces the yeast metabolic activity. In this work, we have carried out adaptive laboratory evolution (ALE) experiments in two sourdough isolates of S. cerevisiae exposed to acetic acid, or alternatively to acetic acid and myriocin, an...

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PMID: 37713908
DOI: 10.1016/j.micres.2023.127487

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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