Physiological mechanism of improved tolerance of Saccharomyces cerevisiae to lignin-derived phenolic acids in lignocellulosic ethanol fermentation by short-term adaptation

Physiological mechanism of improved tolerance of Saccharomyces cerevisiae to lignin-derived phenolic acids in lignocellulosic ethanol fermentation by short-term adaptation

Abstract Background Phenolic acids are lignin-derived fermentation inhibitors formed during many pretreatment processes of lignocellulosic biomass. In this study, vanillic, p-hydroxybenzoic, and syringic acids were selected as the model compounds of phenolic acids, and the effect of short-term adapt...

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Bibliographic Details
Main Authors: Hanqi Gu, Yuyong Zhu, Yanfang Peng, Xiujun Liang, Xiaoguang Liu, Lingzhi Shao, Yanyan Xu, Zhaohe Xu, Ran Liu, Jie Li
Format: Article
Language:English
Published: BMC 2019-11-01
Series:Biotechnology for Biofuels
Subjects:
Saccharomyces cerevisiae
Tolerance to phenolic acids
Lignocellulosic ethanol
Short-term adaptation
Cytoplasmic membrane integrity
Cytoplasmic membrane invagination
Online Access:http://link.springer.com/article/10.1186/s13068-019-1610-9

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http://link.springer.com/article/10.1186/s13068-019-1610-9

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