Systems Biology Analysis of Zymomonas mobilis ZM4 Ethanol Stress Responses
نویسندگان
چکیده
منابع مشابه
Systems Biology Analysis of Zymomonas mobilis ZM4 Ethanol Stress Responses
BACKGROUND Zymomonas mobilis ZM4 is a capable ethanologenic bacterium with high ethanol productivity and ethanol tolerance. Previous studies indicated that several stress-related proteins and changes in the ZM4 membrane lipid composition may contribute to ethanol tolerance. However, the molecular mechanisms of its ethanol stress response have not been elucidated fully. METHODOLOGY/PRINCIPAL F...
متن کاملCorrection: Systems Biology Analysis of Zymomonas mobilis ZM4 Ethanol Stress Responses
Copyright: ß 2014 The PLOS ONE Staff. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
متن کاملPhenotype MicroArray Profiling of Zymomonas mobilis ZM4
In this study, we developed a Phenotype MicroArray (PM) protocol to profile cellular phenotypes in Zymomonas mobilis, which included a standard set of nearly 2,000 assays for carbon, nitrogen, phosphorus and sulfur source utilization, nutrient stimulation, pH and osmotic stresses, and chemical sensitivities with 240 inhibitory chemicals. We observed two positive assays for C-source utilization ...
متن کاملTranscriptome profiling of Zymomonas mobilis under ethanol stress
UNLABELLED BACKGROUND High tolerance to ethanol is a desirable characteristics for ethanologenic strains used in industrial ethanol fermentation. A deeper understanding of the molecular mechanisms underlying ethanologenic strains tolerance of ethanol stress may guide the design of rational strategies to increase process performance in industrial alcoholic production. Many extensive studies h...
متن کاملRespiratory chain analysis of high ethanol producing Zymomonas mobilis mutants
Respiratory chain analysis of high ethanol producing Zymomonas mobilis mutants. 1 2 Takeshi Hayashi* Tsuyoshi Kato, and Kensuke Furukawa 3 4 Department of Food and Fermentation Science, Faculty of Food and Nutrition, Beppu 5 University, Beppu, Oita 874-8501, Japan 6 Food Science and Nutrition, Graduate School of Food Science and Nutrition, Beppu 7 University, Beppu, Oita 874-8501, Japan 8 9 *Co...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: PLoS ONE
سال: 2013
ISSN: 1932-6203
DOI: 10.1371/journal.pone.0068886