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Changes in protein composition ofSaccharomyces brewing strains in response to heat shock and ethanol stress

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Journal of Industrial Microbiology

Summary

Heat shock and ethanol stress of brewing yeast strains resulted in the induction of a set of proteins referred to as heat shock proteins (HSPs). At least six strongly induced HSPs were identified in a lager brewing strain and four HSPs in an ale brewing strain. Four of these HSPs with molecular masses of approximately 70, 38, 26 and 23 kDa were also identified in two laboratory strains ofSaccharomyces cerevisiae. The appearance of HSPs correlated with increased survival of strains at elevated temperatures and high concentrations of ethanol. These results suggest that HSPs may play a role in the ethanol and thermotolerance of yeasts. The properties of these proteins and membrane fatty acids in relation to heat and ethanol shock are being investigated.

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Authors and Affiliations

  1. Brewing Research Department, John Labatt Limited, 150 Simcoe Street, N6A 4M3, London, Ontario, Canada

    Joseph A. Odumeru, Tony D'Amore, Inge Russell & Graham G. Stewart

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  1. Joseph A. Odumeru
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  2. Tony D'Amore
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  3. Inge Russell
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  4. Graham G. Stewart
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Odumeru, J.A., D'Amore, T., Russell, I. et al. Changes in protein composition ofSaccharomyces brewing strains in response to heat shock and ethanol stress. Journal of Industrial Microbiology 9, 229–234 (1992). https://doi.org/10.1007/BF01569628

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  • DOI: https://doi.org/10.1007/BF01569628

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