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Role of plasma membrane in ethanol tolerance of yeasts
Subtitle:Role of plasma membrane in ethanol tolerance of yeasts
Creator:Grajek, Włodzimierz ; Walkowiak-Tomczak, Dorota
Publisher:Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
Date issued/created: Subject and Keywords: 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: Issue: Start page: End page: Resource type: Detailed Resource Type: Format: Resource Identifier: Source:Library of Institute of Bioorganic Chemistry PAS
Language: Language of abstract: Temporal coverage: Rights:Creative Commons Attribution BY-SA 4.0 license
Terms of use: Digitizing institution:Institute of Bioorganic Chemistry of the Polish Academy of Science
Original in:Institute of Bioorganic Chemistry of the Polish Academy of Science
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