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Figure 1 | BMC Microbiology

Figure 1

From: Acquisition of tolerance against oxidative damage in Saccharomyces cerevisiae

Figure 1

Effect of oxidative stress (A), heat shock (B) and ethanol stress (C) on cell viability. Control and sod mutant cells harvested in first exponential phase were directly stressed (black bars) or previously submitted to a shift of temperature from 28°C to 40°C/1 h and then exposed to stress conditions (white bars). The results represent the mean ± SE of three independent experiments.

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