Fungistatic Effects of Sorbic Acid in Saccharomyces cerevisiae and adaptation and development of resistance by up-and downregulation of specific genes

摘要: Natural and chemical derived preservative agents are broadly used in food and beverage to prevent spoilage from fungi and bacteria. It is observed that yeast can obtain resistance against weak organic acids. We will firstly discuss the antimicrobial mechanisms of a certain weak organic acid called sorbic acid. Furthermore, we will address the adaptations of yeast cells under sorbic acid stress. Cells can adapt to stress but there are differences in the short-time and long-time effects. Next to be addressed is the gene regulation and gene functions during the stress response. We will see that hundreds of genes are up-and downregulated but only a couple of genes are related to this stress response. Modern techniques provide us more efficient data analysing. Both genomics and proteomics were used to identify specific related genes involved in sorbic acid stress.