Wine Yeast Cells Acquire Resistance to Severe Ethanol Stress and Suppress Insoluble Protein Accumulation during Alcoholic Fermentation-Reference-Cited by-同舟云学术

Wine Yeast Cells Acquire Resistance to Severe Ethanol Stress and Suppress Insoluble Protein Accumulation during Alcoholic Fermentation

Published:2022-10-26 Issue:5 Volume:10 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Yoshida Masashi¹,Furutani Noboru¹,Imai Futsuki¹,Miki Takeo²,Izawa Shingo¹^ORCID

Affiliation:

1. Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology, Kyoto, Japan

2. Laboratory of Food Manufacturing and Microbiology, Graduate School of Life and Environmental Sciences, University of Yamanashi, Kofu, Yamanashi, Japan

Abstract

Winemaking is a dynamic and complex process in which ethanol concentrations gradually increase to reach >10% (vol/vol) through alcoholic fermentation. However, there is little information on protein damage in wine yeast during winemaking.

Funder

MEXT | Japan Society for the Promotion of Science

Ohsumi Frontier Science Foundation

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/spectrum.00901-22

Reference63 articles.

1. Effects of ethanol and other alkanols on the glucose transport system ofSaccharomyces cerevisiae

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