The influence of environmental stresses on Saccharomyces cerevisiae yeast in ethanol fermentation
Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
The development of ethanol fermentation process brings numerous environmental stresses influenced by the survival and metabolism of industrial microorganisms. Saccharomyces cerevisiae strains have evolved to survive constant fluctuation in their external surroundings by special adaptation systems. These adaptation mechanisms involve reorganization of genomic expression by activation of transcriptional factors under stress conditions and production of suitable metabolites increased by cell survival. This review is focused on the metabolism and genetic response of cells to diverse environmental changes, especially to heat, osmotic, ethanol, oxidative, toxic and other physic-chemical stresses.
Biotechnologia, vol.82, 3 (2008)-.
0860-7796 ; oai:rcin.org.pl:73370 ; IChB B-77
Library of Institute of Bioorganic Chemistry PAS
Creative Commons Attribution BY-SA 4.0 license
Institute of Bioorganic Chemistry of the Polish Academy of Science
Institute of Bioorganic Chemistry of the Polish Academy of Science
Oct 2, 2020
Jun 19, 2019
4701
https://rcin.org.pl/publication/96101
Edition name | Date |
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Stresy środowiskowe działające na drożdże Saccharomyces cerevisiae w procesie fermentacji etanolowej | Oct 2, 2020 |
Białas, Wojciech Wojciechowska, Dorota Szymanowska, Daria
Borkowska, Bożenna
Ziółkowski, Piotr Babula- Skowrońska, Danuta Kaczmarek, Małgorzata Cieśla, Agata Sadowski, Jan
Grajek, Włodzimierz
Grajek, Włodzimierz
Grajek, Włodzimierz