Saccharomyces cerevisiae strains with different degrees of ethanol tolerance exhibit different adaptive responses to produced ethanol

被引：41

作者：

Chi, Z

Arneborg, N

机构：

[1] Royal Vet & Agr Univ, Dept Dairy & Food Sci, DK-1958 Frederiksberg C, Denmark

[2] Shandong Univ, State Key Lab Microbial Technol, Jinan 250100, Shandong, Peoples R China

来源：

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY | 2000年 / 24卷 / 01期

关键词：

Saccharomyces cerevisiae; ethanol tolerance; produced ethanol; respiratory deficient mutants; lipids;

D O I：

10.1038/sj.jim.2900769

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Two Saccharomyces cerevisiae strains with different degrees of ethanol tolerance adapted differently to produced ethanol. Adaptation in the less ethanol-tolerant strain was high and resulted in a reduced formation of ethanol-induced respiratory deficient mutants and an increased ergosterol content of the cells. Adaptation in the more ethanol-tolerant strain was less pronounced.

引用

页码：75 / 78

页数：4

共 18 条

[1] SYNERGISTIC EFFECTS OF ETHANOL AND TEMPERATURE ON YEAST MITOCHONDRIA [J].