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Tolerance and stress response to ethanol in the yeast Saccharomyces cerevisiae

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Abstract

Eukaryotic cells have developed diverse strategies to combat the harmful effects of a variety of stress conditions. In the model yeast Saccharomyces cerevisiae, the increased concentration of ethanol, as the primary fermentation product, will influence the membrane fluidity and be toxic to membrane proteins, leading to cell growth inhibition and even death. Though little is known about the complex signal network responsible for alcohol stress responses in yeast cells, several mechanisms have been reported to be associated with this process, including changes in gene expression, in membrane composition, and increases in chaperone proteins that help stabilize other denatured proteins. Here, we review the recent progresses in our understanding of ethanol resistance and stress responses in yeast.

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Acknowledgements

The research described here is supported by the National Basic Research Program of China (program 973, grant number 2007CB411600) and the Department of Science and Technology of Yunnan Province, China (grant number 2006PY01-27).

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  1. Laboratory for Conservation and Utilization of Bio-resources, and Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming, Yunnan, 650091, China

    Junmei Ding, Xiaowei Huang, Lemin Zhang, Na Zhao, Dongmei Yang & Keqin Zhang

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  1. Junmei Ding
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  2. Xiaowei Huang
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  3. Lemin Zhang
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Correspondence to Keqin Zhang.

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Junmei Ding and Xiaowei Huang contributed equally to this paper.

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Ding, J., Huang, X., Zhang, L. et al. Tolerance and stress response to ethanol in the yeast Saccharomyces cerevisiae . Appl Microbiol Biotechnol 85, 253–263 (2009). https://doi.org/10.1007/s00253-009-2223-1

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