The ability to adapt to altered availability of free water is a fundamental property of living
cells. The principles underlying osmoadaptation are well conserved. The yeast …

The osmotolerant and halotolerant food yeast Zygosaccharomyces rouxii is known for its
ability to grow and survive in the face of stress caused by high concentrations of non-ionic …

The accumulation of compatible solutes, such as glycerol, in the yeast Saccharomyces
cerevisiae, is a ubiquitous mechanism in cellular osmoregulation. Here, we demonstrate that …

Glycerol and other polyols are used as osmoprotectants by many organisms. Several yeasts
and other fungi can take up glycerol by proton symport. To identify genes involved in active …

Several model azo dyes are reductively cleaved by growing cultures of an ascomycete yeast
species, Issatchenkia occidentalis. In liquid media containing 0.2 mM dye and 2% glucose in …

A comparison of 42 yeast species with respect to growth in the presence of high NaCl
concentration and characteristics of glycerol uptake is presented. The yeast species were …

Background Glycerol has attracted attention as a carbon source for microbial production
processes due to the large amounts of crude glycerol waste resulting from biodiesel …

MIP channels occur in all classes of organism ranging from bacteria to man. There are two
major categories of MIP channels, aquaporins and glycerol facilitators, which facilitate the …

A number of anaerobic and aerobic bacterial species are known to decolourise azo dyes
through the reduction of the azo bonds, forming the corresponding amines. In this work, we …

Sherry wine is a pale-yellowish dry wine produced in Southern-Spain which features are
mainly due to biological aging when the metabolism of biofilm-forming yeasts (flor yeasts) …