ArticleApplied microbiology and biotechnology2021
Salt-stress adaptation of yeast as a simple method to improve high-gravity fermentation in an industrial medium.
Article in Applied microbiology and biotechnology, 2021. 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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5 citing papers in PubMed, 7 citations in OpenAlex.
- Comparative assessment of food-grade osmolytes for enhancing yeast fermentation performance under salt stress.Microbiology spectrum · 2026Article
- Integrative Genomic and Structural Analysis Reveals Diversity and Stability of yefM-yoeBCurrent microbiology · 2026Article
- Enhanced multistress tolerance ofMicrobiology spectrum · 2025Article
- Article
- Assessment of vine shoots and surplus grape must for succinic acid bioproduction.Applied microbiology and biotechnology · 2022Article
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Authors and funding
6 authors at 1 institution in 1 country.
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Abstract
While Saccharomyces cerevisiae is a popular organism to produce ethanol, its fermentation performance is affected at high sugar concentrations due to osmotic stress. We hypothesized that adaptation under ionic stress conditions will improve the fermentation performance at high sugar concentrations due to cross-stress adaptation. We, therefore, adapted a high-performance yeast strain, S. cerevisiae CEN.PK 122, to increasing salt concentrations in an industrial medium. Control cells were adapted in the medium without added salt. The cells adapted to 3.5% (w/v) salt concentration demonstrated a superior performance when fermenting 10-30% (w/v) glucose. When fermenting 30% (w/v) glucose, the ethanol yields of the adapted cells (0.49 ± 0.01 g g
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