Fig. 1

Time-course effect of acetic, butyric and octanoic acids in yeast physiology during the growth curve. The progress of S. cerevisiae BY4741pHl growth in YPD (pH 4.5) in the absence (a) or presence of 62 mM (3.78 g/L) acetic acid (b), 15.04 mM (1.33 g/L) butyric acid (c) or 0.47 mM (0.07 g/L) octanoic acid (d), at 30 ℃, with orbital agitation, were followed based on culture OD_600nm (dark blue circles), CFU/mL (light blue triangles), and glucose consumption (black triangles). The variation of cell permeability (RFU, green squares) and the percentage of PI-Positive cells (red diamonds) during cultivation are also shown. Results are representative of at least three independent experiments carried out