Article Abstract:
Genetic manipulation of fructose 2,6-bisphosphate and 6-phosphofructo-1-kinase (PF1K) levels, which is activated by the former, has been found to affect the extent to which benzoic acid inhibits Saccharomyces cerevisiae growth. A causal relationship exists between gloycoloysis inhibition and benzoic acid antimicrobial effects. Resistance was increased by elevating PF1K levels, but was not dependent on optimum glycolytic flux.The mechanisms by which the benzoic acid acts as a weak acid preservative in food to inhibit the growth of S. cerevisiae were investigated.
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Article Abstract:
Overexpression of wild-type and mutant regulatory subunits in Saccharomyces cerevisiae has been used for evaluation of in vivo activation of protein kinase A under non-dissociable conditions. This overexpression is a new approach. Biochemical and genetic results support the hypothesis that within the cell it is possible to catalytically active, cAMP-bound, undissociated protein kinase (PKA) holoenzyme.
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Article Abstract:
In Escherichia coli osmoprotection by peptone is affected by uptake/accumulation of free proline, but proline-containing peptides do not act in the same way. Meat peptone type I and its effect of E. coli cell growth under hyperosmotic stress has been studied. Peptone enhances growth of E. coli cells in high-osmolarity medium to levels higher than those achieved with the main compatible solute in bacteria, glycine betaine. Natural components in food undermine efforts for food preservation even when water activity is low in some cases. Mechanisms differ from organism to organism.
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