Osmo-, thermo- and ethanol- tolerances of Saccharomyces cerevisiae S1

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Osmo-, Thermo- and Ethanol- Tolerances of Saccharomyces cerevisiae S1

Saccharomyces cerevisiae S1, which is a locally isolated and improved strain showed viability at 40, 45 and 50°C and produced ethanol at 40, 43 and 45°C. When the cells were given heat shock at 45°C for 30min and grown at 40°C, 100% viability was observed for 60h, and addition of 200gL(-1) ethanol has led to complete cell death at 30h. Heat shock given at 45°C (for 30min) has improved the toler...

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The propagation of information through signaling cascades spans a wide range of time scales, including the rapid ligand-receptor interaction and the much slower response of downstream gene expression. To determine which dynamic range dominates a response, we used periodic stimuli to measure the frequency dependence of signal transduction in the osmo-adaptation pathway of Saccharomyces cerevisia...

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Improvement of ethanol production by ethanol-tolerant Saccharomyces cerevisiae UVNR56

Ethanol tolerance is one of the important characteristics of ethanol-producing yeast. This study focused on the improvement of ethanol tolerance of Saccharomyces cerevisiae NR1 for enhancing ethanol production by random UV-C mutagenesis. One ethanol-tolerant mutant, UVNR56, displayed a significantly improved ethanol tolerance in the presence of 15% (v/v) ethanol and showed a considerably higher...

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isolation of high ethanol resistant strains of saccharomyces cerevisiae

several strains of saccharomyces cerevisiae were isolated from different sources. these strains were under taken for ethanol tolerance analysis and growth under stress condition. exponential phase to various concentrations of ethanol (2–26% v/v) for 1 h was used for isolation of resistant strains. viable cells were isolated and purified by inoculation of diluted samples on yeast extract peptone...

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ژورنال

عنوان ژورنال: Brazilian Journal of Microbiology

سال: 2012

ISSN: 1517-8382

DOI: 10.1590/s1517-83822012000100017