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

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

ABSTRACT 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 insolubl...

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Bibliographic Details
Main Authors: Masashi Yoshida, Noboru Furutani, Futsuki Imai, Takeo Miki, Shingo Izawa
Format: Article
Language:English
Published: American Society for Microbiology 2022-10-01
Series:Microbiology Spectrum
Subjects:
Saccharomyces cerevisiae
winemaking
severe ethanol stress
protein quality control
acquired resistance
alcoholic fermentation
Online Access:https://journals.asm.org/doi/10.1128/spectrum.00901-22

Internet

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

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