Journal article

Acetaldehyde addition and pre-adaptation to the stressor together virtually eliminate the ethanol-induced lag phase in Saccharomyces cerevisiae

F Vriesekoop, NB Pamment

LETTERS IN APPLIED MICROBIOLOGY | BLACKWELL PUBLISHING | Published : 2005

Abstract

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..

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University of Melbourne Researchers