... protein phosphorylation weak acid Understanding the cellular response to acetic acid stress, and the ability to manipulate it, are increasingly important in two major industries. First, large-scale fermentations by the yeast Saccharomyces cerevisiae are contributing to an ever-greater extent...

...Mehdi Mollapour; John P. Phelan; Stefan H. Millson; Peter W. Piper; Frank T. Cooke Weak organic acids are used as food preservatives to inhibit the growth of spoilage yeasts, including Saccharomyces cerevisiae . Long-term adaptation to weak acids requires the increased expression of the ATP-binding...