Adaptation of Saccharomyces cerevisiae Cells to High Ethanol Concentration and Changes in Fatty Acid Composition of Membrane and Cell Size
2008
How Yeast Adapts to High Ethanol Levels
publication
Evidence: moderate
Author Information
Author(s): Dinh Thai Nho, Nagahisa Keisuke, Hirasawa Takashi, Furusawa Chikara, Shimizu Hiroshi
Primary Institution: Osaka University
Hypothesis
Can Saccharomyces cerevisiae adapt to high ethanol concentrations through stepwise cultivation?
Conclusion
Yeast cells can adapt to high ethanol concentrations without a decrease in growth rate during repetitive cultivation.
Supporting Evidence
- Ethanol-adapted yeast maintained growth rates despite high ethanol levels.
- Fatty acid composition of cell membranes changed during adaptation.
- Ethanol-adapted yeast cells were larger than non-adapted cells.
Takeaway
This study shows that yeast can grow well in high alcohol environments if they are gradually exposed to higher alcohol levels.
Methodology
Yeast was cultivated in increasing ethanol concentrations through repetitive transfers to observe adaptation.
Limitations
The study did not measure all possible fatty acids that could change during adaptation.
Digital Object Identifier (DOI)
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