Role of plasma membrane in ethanol tolerance of yeasts

• Authors: Wlodzimierz Grajek , Dorota Walkowiak-Tomczak
• Languages of publication: PL

Abstracts

EN

Tolerance of yeast to high ethanol concentration depends on cell membrane lipid composition. High content of unsaturated fatty acids and sterols increase the cell structure stability and viability as well as the fermentation activity, of yeasts. The cultivation of microorganisms at elevated temperatures and high <osmotic pressure> increase the <lipid saturation> degree and as a consequence the cell sensibility to stress. Natural tolerance of yeasts to ethanol can be improved by technological means. It can be done by supplementation of fermentation broth with a source of unsaturated lipids, and, alternatively, by medium aeration to stimulate <lipid biosynthesis>.

Keywords

EN

ETHANOL TOLERANCE; FERMENTATION; PLASMA MEMBRANE; YEAST

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Publisher: Committee of Biotechnology, Polish Academy of Sciences
• Journal: Biotechnologia
• Year: 1993
• Issue: 3
• Pages: 157-165

Contributors

author

Wlodzimierz Grajek

author

Dorota Walkowiak-Tomczak

• Document Type: article
• Publication order reference: W.Grajek