How do yeast cells become tolerant to high ethanol concentrations?

Current Genetics

Volumn 62, Issue 3, 2016, Pages 475-480

  Snoek, Tim ^a,b,c   Verstrepen, Kevin J ^a,b   Voordeckers, Karin ^a,b  

^a DEPARTMENT OF PLANT SYSTEMS BIOLOGY   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c Chalmers University of Technology   (Denmark)

Author keywords

Biofuel; Ethanol tolerance; Fermentation; Saccharomyces cerevisiae

Indexed keywords

ALCOHOL; BIOETHANOL; BIOFUEL;

ALCOHOL TOLERANCE; CONCENTRATION (PARAMETERS); CULTURE MEDIUM; FERMENTATION; FUNGAL GENE; FUNGUS GROWTH; GENE DELETION; GENE FUNCTION; INDUCED MUTATION; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; REVIEW; SACCHAROMYCES CEREVISIAE; YEAST CELL; ADAPTATION; DRUG EFFECTS; GENETICS; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; YEAST;

ADAPTATION, BIOLOGICAL; BIOFUELS; ETHANOL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; YEASTS;

EID: 84954348294     PISSN: 01728083     EISSN: 14320983     Source Type: Journal    
DOI: 10.1007/s00294-015-0561-3     Document Type: Review

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