Acquired Resistance to Severe Ethanol Stress in Saccharomyces cerevisiae Protein Quality Control

Abstract

Although the budding yeast S. cerevisiae , which is used in the production of alcoholic beverages and bioethanol, is highly tolerant of ethanol, high concentrations of ethanol are also stressful to the yeast and cause various adverse effects, including protein denaturation. A pretreatment with mild stress improves the ethanol tolerance of yeast cells; however, it currently remains unclear whether it increases PQC activity and reduces the levels of denatured proteins.