Biotechnology Letters

, Volume 19, Issue 5, pp 487–490

Enhancement of apparent resistance to ethanol in Lactobacillus hilgardii

Authors

  • José António Couto
    • Escola Superior de BiotecnologiaUniversidade Católica Portuguesa, R. A. Bernardino Almeida
  • Cristina Pina
    • Escola Superior de BiotecnologiaUniversidade Católica Portuguesa, R. A. Bernardino Almeida
  • Tim Hogg
    • Escola Superior de BiotecnologiaUniversidade Católica Portuguesa, R. A. Bernardino Almeida
Article

DOI: 10.1023/A:1018312714761

Cite this article as:
António Couto, J., Pina, C. & Hogg, T. Biotechnology Letters (1997) 19: 487. doi:10.1023/A:1018312714761

Abstract

The survival of Lactobacillus hilgardii, a highly ethanol-tolerant organism, after an ethanol challenge at 25% (v/v) for 10 min, increased by several log cycles when cells, grown in the absence of ethanol, were pre-treated with 10% (v/v) ethanol, 15% (v/v) methanol or 2% (v/v) butanol for 4 h. A temperature upshift (25 to 40°C) before ethanol challenge demonstrated a similar enhancement of apparent resistance to ethanol. Ethanol shock enhanced apparent resistance to methanol, butanol and heat challenges. The addition of chloramphenicol to cells prior to any pre-treatment did not significantly diminish the increase in ethanol tolerance, suggesting that de novo protein synthesis is not required for induced tolerance in this organism.

Copyright information

© Chapman and Hall 1997