Ethanol-Induced Water Stress in Yeast

スポンサーリンク

概要

• 論文の詳細を見る

• This review considers the effect of ethanol-induced water stress on yeast metabolism and integtity. Ethanol causes water stress by lowering water activity(a_w)and thereby interferes with hydrogen bonding within and between hydrated cell components, ultimately disrupting enzytme and membrane structure and function. The impact of ethanol on the energetic status of water is considered in relation to cell metabolism. Even moderate ethanol concentrations(5 to 10%, w/v)cause a sufficient reduction of a_w to have metabolic consequences. When exposed to ethanol, cells synthesize compatible solutes guch as glycerol and trehalose that protect against water stress and hydrogen-bond disruption. Ethanol affects the control of gene expression by the mechanism that is normally associated with(so-called)osmotic control. Furthermore, ethanol-induced water stress bs ecological implications.

• 公益社団法人日本生物工学会の論文
• 1998-02-25

著者

• HALLSWORTH JOHN

  Department of Applied Microbial Technology, Kumamoto Institute of Technology

• Hallsworth J

  Department Of Applied Microbial Technology Kumamoto Institute Of Technology

• Hallsworth John

  Department Of Applied Microbial Technology Kumamoto Institute Of Technology

関連論文

• Ethanol-Induced Water Stress and Fungal Growth
• Ethanol-Induced Water Stress in Yeast

スポンサーリンク