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

Under laboratory conditions, acute 10% (vol/vol) ethanol stress causes protein denaturation and accumulation of insoluble proteins in yeast cells. However, yeast cells can acquire resistance to severe ethanol stress by pretreatment with mild ethanol stress (6% vol/vol) and mitigate insoluble protein...

Descripción completa

Detalles Bibliográficos
Autores principales: Yoshida, Masashi, Furutani, Noboru, Imai, Futsuki, Miki, Takeo, Izawa, Shingo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9603993/
https://www.ncbi.nlm.nih.gov/pubmed/36040149
http://dx.doi.org/10.1128/spectrum.00901-22

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9603993/
https://www.ncbi.nlm.nih.gov/pubmed/36040149
http://dx.doi.org/10.1128/spectrum.00901-22

Ejemplares similares