Mechanisms underlying the low and high enthalphy death induced by short-chain monocarboxylic acids and ethanol in Saccharomyces cerevisiae

@article{Cardoso2004MechanismsUT,
  title={Mechanisms underlying the low and high enthalphy death induced by short-chain monocarboxylic acids and ethanol in Saccharomyces cerevisiae},
  author={Helena Mondardo Cardoso and Cec{\'i}lia Sued Le{\~a}o},
  journal={Applied Microbiology and Biotechnology},
  year={2004},
  volume={38},
  pages={388-392}
}
In glucose-grown cells of Saccharomyces cerevisiae IGC 4072, propionic, butyric and pentanoic acids induced death at high temperatures with the same high enthalpy of activation as thermal in the absence of acids (HED). In addition, a second type of death with a much lower enthalpy of activation (LED) was observed at intermediate and lower temperatures. While the underlying molecular mechanism of HED appeared to be similar to that of thermal death, the effects of the acids as well as of ethanol… CONTINUE READING