Adaptation of yeast cell membranes to ethanol

Journal Article · Fri May 01 00:00:00 EDT 1987 · Appl. Environ. Microbiol.; (United States)

OSTI ID:6497263

Jimenez, J; Benitez, T

A highly ethanol-tolerant Saccharomyces wine strain is able, after growth in the presence of ethanol, to efficiently improve the ethanol tolerance of its membrane. A less-tolerant Saccharomyces laboratory strain, however, is unable to adapt its membrane to ethanol. Furthermore, after growth in the presence of ethanol, the membrane of the latter strain becomes increasingly sensitive, although this is a reversible process. Reversion to a higher tolerance occurs only after the addition of an energy source and does not take place in the presence of cycloheximide.

• Research Organization: Universidad de Sevilla, Spain
• OSTI ID: 6497263
• Journal Information: Appl. Environ. Microbiol.; (United States), Vol. 53:5
• Country of Publication: United States
• Language: English

Related Subjects

63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
CELL MEMBRANES
BIOLOGICAL ADAPTATION
ETHANOL
TOXICITY
SACCHAROMYCES
SENSITIVITY
GENETIC VARIABILITY
GROWTH
ALCOHOLS
BIOLOGICAL VARIABILITY
CELL CONSTITUENTS
FUNGI
HYDROXY COMPOUNDS
MEMBRANES
MICROORGANISMS
ORGANIC COMPOUNDS
PLANTS
YEASTS
560300* - Chemicals Metabolism & Toxicology