Ethanol tolerance in the yeast Saccharimyces cerevisiae is dependent on cellular oleic content

Article Abstract:

Results indicate that incorporation of the unsaturated fatty acidoleic acid into lipid membranes confers ethanol tolerance on growing yeast cells. Data show that oleic acid decreases membrane fluidity, which counteracts the fluidizing effects of ethanol. Further, the ethanol-tolerant transformant produces twice as much oleic acid as palmitoleic acid when ethanol is deprived and that the ratio between oleic- and palmitoleic acid increases four-fold on 5% ethanol exposure.

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Engineering redox cofactor regeneration for improved pentose fermentation in Saccharomyces cerevisiae

Article Abstract:

Genetic engineering approach is employed to transform redox reactions of yeast to produce mainly ethanol from D-xylose. Research demonstrates the expression of NADP-GAPDH in Saccharomyces cerevisiae strain that contains the D-xylose pathway and deletion of the gene responsible for pentose phosphate pathway. The engineered strain ferments D-xylose to ethanol at a higher rate and yield.

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Membrane fluidity adjustments in ethanol-stressed Oenococcus oeni cells

Article Abstract:

Research shows that Oenococcus oeni under ethanol stress exhibit fluidity dependent carboxyfluorescein leakage and that ethanol protective effect on bacterial growth is due to the physicochemical state of the membrane in terms of fluidity based membrane permeability. Data indicate that ethanol treated cells adjust their membrane permeability by decreasing fluidity.

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