Thiamine increases the resistance of baker's yeast Saccharomyces cerevisiae against oxidative, osmotic and thermal stress, through mechanisms partly independent of thiamine diphosphate-bound enzymes.
Authors: Wolak N, Kowalska E, Kozik A, Rapala-Kozik M
Published in: FEMS Yeast Research
Publication type: article
Subject areas: Immunology and Microbiology; Medicine
SJR best quartile: Q2