Advances in Research on the Mechanisms of Saccharomyces cerevisiae Ethanol Tolerance
- VernacularTitle:酿酒酵母乙醇耐受性机理研究进展
- Author:
Sui-Sheng ZHANG
;
Ri-Bo HUANG
;
Xing ZHOU
;
Zhen-Chong LI
;
Zhi-Min HUANG
;
- Publication Type:Journal Article
- Keywords:
Saccharomyces cerevisiae, Ethanol tolerance, Mechanism
- From:
Microbiology
2008;0(10):-
- CountryChina
- Language:Chinese
-
Abstract:
The yeast Sacchromyces cerevisiae is most widely used for producing bioethanol in alcoholic industry due to its higher ethanol yield and fermentation rate. However, the toxic effect of accumulated ethanol is one of the main factors, which limit high ethanol production. Thus, investigating the mechanisms of yeast ethanol tolerance will provide the basis for solving the industrial problem. This article reviewed the mechanisms of Sacchromyces cerevisiae ethanol tolerance focusing on its cell physiological behaviors, structure and biochemical composition, as well as its genetic basis.
