Affiliation:
1. Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology , Matsugasaki, Kyoto 606-8585, Japan
Abstract
AbstractThis year marks the 200th anniversary of the birth of Dr Louis Pasteur (1822–1895), who revealed that alcoholic fermentation is performed by yeast cells. Subsequently, details of the mechanisms of alcoholic fermentation and glycolysis in yeast cells have been elucidated. However, the mechanisms underlying the high tolerance and adaptability of yeast cells to ethanol are not yet fully understood. This review presents the response and adaptability of yeast cells to ethanol-induced protein denaturation. Herein, we describe the adverse effects of severe ethanol stress on intracellular proteins and the responses of yeast cells. Furthermore, recent findings on the acquired resistance of wine yeast cells to severe ethanol stress that causes protein denaturation are discussed, not only under laboratory conditions, but also during the fermentation process at 15°C to mimic the vinification process of white wine.
Funder
Japan Society for the Promotion of Science
Mind Science Foundation
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Cited by
1 articles.
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