ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2012
Osmo-, Thermo- and Ethanol- Tolerances of Saccharomyces cerevisiae S1.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 16 citations in OpenAlex.
- Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures.Scientific reports · 2025Article
- Isolation, screening and identification of ethanol producing yeasts from Ethiopian fermented beverages.Biotechnology reports (Amsterdam, Netherlands) · 2023Article
- Yeast Protein as an Easily Accessible Food Source.Metabolites · 2022Review
- Mating of natural Saccharomyces cerevisiae strains for improved glucose fermentation and lignocellulosic inhibitor tolerance.Folia microbiologica · 2018Article
- Genetic determinants for n-butanol tolerance in evolved Escherichia coli mutants: cross adaptation and antagonistic pleiotropy between n-butanol and other stressors.Applied and environmental microbiology · 2013Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Saccharomyces cerevisiae S1, which is a locally isolated and improved strain showed viability at 40, 45 and 50°C and produced ethanol at 40, 43 and 45°C. When the cells were given heat shock at 45°C for 30min and grown at 40°C, 100% viability was observed for 60h, and addition of 200gL(-1) ethanol has led to complete cell death at 30h. Heat shock given at 45°C (for 30min) has improved the tolerance to temperature induced ethanol shock leading to 37% viability at 30h. When the cells were subjected to ethanol (200gL(-1) for 30 min) and osmotic shock (sorbitol 300gL(-1)), trehalose contents in the cells were increased. The heat shocked cells showed better viability in presence of added ethanol. Soy flour supplementation has improved the viability of S. cerevisiae S1 to 80% in presence of 100gL(-1) added ethanol and to 60% in presence of 300gL(-1)sorbitol. In presence of sorbitol (200gL(-1)) and ethanol (50gL(-1)) at 40°C, 46% viability was retained by S. cerevisiae S1 at 48h and it was improved to 80% by soy flour supplementation.
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