{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T09:14:36Z","timestamp":1761988476527,"version":"build-2065373602"},"reference-count":58,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2012,8,6]],"date-time":"2012-08-06T00:00:00Z","timestamp":1344211200000},"content-version":"vor","delay-in-days":5,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["analyticalsciencejournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Proteomics"],"published-print":{"date-parts":[[2012,8]]},"abstract":"<jats:p><jats:italic><jats:styled-content style=\"fixed-case\">Z<\/jats:styled-content>ygosaccharomyces bailii<\/jats:italic> is the most tolerant yeast species to acetic acid\u2010induced toxicity, being able to grow in the presence of concentrations of this food preservative close to the legal limits. For this reason, <jats:italic><jats:styled-content style=\"fixed-case\">Z<\/jats:styled-content>. bailii<\/jats:italic> is the most important microbial contaminant of acidic food products but the mechanisms behind this intrinsic resistance to acetic acid are very poorly characterized. To gain insights into the adaptive response and tolerance to acetic acid in <jats:italic><jats:styled-content style=\"fixed-case\">Z<\/jats:styled-content>. bailii<\/jats:italic>, we explored an expression proteomics approach, based on quantitative 2<jats:styled-content style=\"fixed-case\">DE<\/jats:styled-content>, to identify alterations occurring in the protein content in response to sudden exposure or balanced growth in the presence of an inhibitory but nonlethal concentration of this weak acid. A coordinate increase in the content of proteins involved in cellular metabolism, in particular, in carbohydrate metabolism (<jats:styled-content style=\"fixed-case\">M<\/jats:styled-content>dh1p, <jats:styled-content style=\"fixed-case\">A<\/jats:styled-content>co1p, <jats:styled-content style=\"fixed-case\">C<\/jats:styled-content>it1p, <jats:styled-content style=\"fixed-case\">I<\/jats:styled-content>dh2p, and <jats:styled-content style=\"fixed-case\">L<\/jats:styled-content>pd1p) and energy generation (<jats:styled-content style=\"fixed-case\">A<\/jats:styled-content>tp1p and <jats:styled-content style=\"fixed-case\">A<\/jats:styled-content>tp2p), as well as in general and oxidative stress response (<jats:styled-content style=\"fixed-case\">S<\/jats:styled-content>od2p, <jats:styled-content style=\"fixed-case\">D<\/jats:styled-content>ak2p, <jats:styled-content style=\"fixed-case\">O<\/jats:styled-content>mp2p) was registered. Results reinforce the concept that glucose and acetic acid are coconsumed in <jats:italic><jats:styled-content style=\"fixed-case\">Z<\/jats:styled-content><\/jats:italic>. <jats:italic>bailii<\/jats:italic>, with acetate being channeled into the tricarboxylic acid cycle. When acetic acid is the sole carbon source, results suggest the activation of gluconeogenic and pentose phosphate pathways, based on the increased content of several proteins of these pathways after glucose exhaustion.<\/jats:p>","DOI":"10.1002\/pmic.201100457","type":"journal-article","created":{"date-parts":[[2012,6,11]],"date-time":"2012-06-11T02:18:57Z","timestamp":1339381137000},"page":"2303-2318","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["Adaptive response to acetic acid in the highly resistant yeast species <i><scp>Z<\/scp>ygosaccharomyces bailii<\/i> revealed by quantitative proteomics"],"prefix":"10.1002","volume":"12","author":[{"given":"Joana F.","family":"Guerreiro","sequence":"first","affiliation":[]},{"given":"Nuno P.","family":"Mira","sequence":"additional","affiliation":[]},{"given":"Isabel","family":"S\u00e1\u2010Correia","sequence":"additional","affiliation":[{"name":"Institute for Biotechnology and Bioengineering Centre for Biological and Chemical Engineering Department of Bioengineering Instituto Superior T\u00e9cnico Technical University of Lisbon  Lisboa Portugal"}]}],"member":"311","published-online":{"date-parts":[[2012,8,6]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.copbio.2007.01.010"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-540-28398-0_11"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1533\/9781845698485.171"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.copbio.2010.10.011"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1099\/00221287-147-10-2635"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2006.09.014"},{"key":"e_1_2_7_8_1","doi-asserted-by":"crossref","first-page":"376","DOI":"10.1007\/978-0-387-92207-2","volume-title":"Fungi and Food Spoilage","author":"Pitt J. 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