Various weak organic acids effect on anaerobic yeast chemostat cultures - - GEO DataSets

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Various weak organic acids effect on anaerobic yeast chemostat cultures

Analysis of anaerobic chemostat cultures of Saccharomyces cerevisae exposed to one of several weak organic acids. Weak organic acids are used as preservatives in food and beverages. Yeasts are able to proliferate at the maximum legal dosage of such preservatives.

Organism:: Saccharomyces cerevisiae

Type:: Expression profiling by array, count, 5 stress sets

Platform:: GPL90
Series:: GSE5926
15 Samples

Download data: CEL

DataSet

Accession:: GDS2925

ID:: 2925

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