Ethanol-Induced Leakage in Saccharomyces cerevisiae: Kinetics and Relationship to Yeast Ethanol Tolerance and Alcohol Fermentation Productivity

Ethanol stimulated the leakage of amino acids and 260-nm-light-absorbing compounds from cells of Saccharomyces cerevisiae. The efflux followed first-order kinetics over an initial period. In the presence of lethal concentrations of ethanol, the efflux rates at 30 and 36°C were an exponential functio...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Salgueiro, Sancha P., Sá-Correia, Isabel, Novais, Júlio M.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1988
Assuntos:	Physiology and Biotechnology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202571/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347612/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.54.4.903-909.1988
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