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Acetaldehyde addition and pre‐adaptation to the stressor together virtually eliminate the ethanol‐induced lag phase in Saccharomyces cerevisiae
Author(s) -
Vriesekoop F.,
Pamment N.B.
Publication year - 2005
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2005.01777.x
Subject(s) - acetaldehyde , ethanol , yeast , saccharomyces cerevisiae , ethanol fuel , lag , chemistry , adaptation (eye) , ethanol metabolism , biochemistry , food science , fermentation , biology , computer network , neuroscience , computer science
Aims: To show that the ethanol‐induced lag phase in yeast can be almost eliminated by combining pre‐adaptation with acetaldehyde supplementation. Methods and Results: Pre‐adaptation to noninhibitory concentrations of ethanol and supplementation of unadapted cultures with acetaldehyde each separately reduced the lag phase of ethanol‐inhibited cultures by c. 70%. By combining the two methods the ethanol‐induced lag phase was virtually eliminated (90% reduction in lag time). Conclusions: Pre‐adaptation to ethanol and acetaldehyde supplementation appear to promote yeast growth through different mechanisms, which are additive when combined. Significance and Impact of the Study: The combination of the above procedures is a potentially powerful tool for reducing the lag of stressed cultures, which may have practical applications: e.g. in reducing the lag of yeasts inoculated into lignocellulosic hydrolysates employed in fuel ethanol production.