Alcohols enhance the rate of acetic acid diffusion in S. cerevisiae: biophysical mechanisms and implications for acetic acid tolerance

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Alcohols enhance the rate of acetic acid diffusion in S. cerevisiae: biophysical mechanisms and implications for acetic acid tolerance – INTRODUCTION Weak organic acids, such as acetic acid, are inhibitory to many microorganisms . The rate of acetic acid diffusion into the cell is one of the parameters influencing the microorganism’s tolerance. Two modes of acetic acid entry have been described in the yeast Saccharomyces cerevisiae under respiro-fermentative growth on glucose: passive diffusion and facilitated diffusion. (...)