Subtitle:

Role of plasma membrane in ethanol tolerance of yeasts

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

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

Relation:

Biotechnologia, vol.22, 3 (1993)-.

Volume:

22

Issue:

3

Start page:

157

End page:

165

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:154170 ; IChB B-18

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open