The Alleviating Effect of Arginine on Ethanol Stress in <i>Wickerhamomyces anomalus</i>
Yeast cells are passively exposed to ethanol stress during alcoholic fermentation, ultimately impairing cell viability and reducing fermentation efficiency. Arginine, a versatile amino acid, plays a crucial role in regulating cellular responses to various stresses. This study aimed to explore the un...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Journal of Fungi |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2309-608X/11/7/499 |
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