Intracellular ethanol — accumulation and exit from yeast and other cells

Jones, Rodney

doi:10.1016/0378-1097(88)90004-3

Cited by 5 publications

(6 citation statements)

References 44 publications

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“…Together with previous reports (Nagodawithana and Steinkraus 1976; Loureiro and Ferreira 1983; D’Amore et al. 1988a,b; Jones 1988), it suggests that osmotic pressure and/or high glucose concentration is responsible for the intracellular ethanol accumulation in both conventional anaerobic and aerobic fermentation.…”

Section: Discussionsupporting

confidence: 82%

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Intracellular ethanol accumulation in yeast cells during aerobic fermentation: a Raman spectroscopic exploration

Peng

Wang

Liao

et al. 2010

Letters in Applied Microbiology

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Aims: To investigate the intracellular ethanol accumulation in yeast cells by using laser tweezers Raman spectroscopy (LTRS). Methods and Results: Ethanol accumulation in individual yeast cells during aerobic fermentation triggered by excess glucose was studied using LTRS. Its amount was obtained by comparing intracellular and extracellular ethanol concentrations during initial process of ethanol production. We found that (i) yeasts start to produce ethanol within 3 min after triggering aerobic fermentation, (ii) average ratio of intracellular to extracellular ethanol is 1·54 ± 0·17 during the initial 3 h after addition of 10% (w/v) excess glucose and (iii) the accumulated intracellular ethanol is released when aerobic fermentation is stimulated with decreasing glucose concentration. Conclusions: Intracellular ethanol accumulation occurs in initial stage of a rapid aerobic fermentation and high glucose concentration may attribute to this accumulation process. Significance and Impact of the Study: This work demonstrates LTRS is a real‐time, reagent‐free, in situ technique and a powerful tool to study kinetic process of ethanol fermentation. This work also provides further information on the intracellular ethanol accumulation in yeast cells.

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Section: Discussionsupporting

confidence: 82%

“…However, discrepant reports have observed intracellular ethanol accumulation in the initial stage of yeast fermentation (D’Amore et al. 1988a,b; Jones 1988; Teixeira et al. 2009), and the accumulated ethanol is thought to be more toxic than extracellular ethanol and have adverse effects on yeast metabolism.…”

Section: Introductionmentioning

confidence: 94%

Intracellular ethanol accumulation in yeast cells during aerobic fermentation: a Raman spectroscopic exploration

Peng

Wang

Liao

et al. 2010

Letters in Applied Microbiology

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“…Brahm (1983) shows the permeability of these short-chain alcohols through the red blood cell membrane (in tracer efflux experiments by the continuous flow tube method) to be ;10 ÿ3 cm/s. Other investigators have shown that the value of ethanol ranges ;10 ÿ4 cm/s in Zymomonas mobilis (Schoberth et al, 1996), Saccharomyces cerevisiae (Guijarro and Lagunas, 1984), and rabbit erythrocyte (Jones, 1988). This discrepancy of small-molecule permeability in model membranes versus cell membranes has been observed before.…”

Section: Methanolmentioning

confidence: 67%

The Influence of Short-Chain Alcohols on Interfacial Tension, Mechanical Properties, Area/Molecule, and Permeability of Fluid Lipid Bilayers

Longo

2004

Biophysical Journal

281

295

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We used micropipette aspiration to directly measure the area compressibility modulus, bending modulus, lysis tension, lysis strain, and area expansion of fluid phase 1-stearoyl, 2-oleoyl phosphatidylcholine (SOPC) lipid bilayers exposed to aqueous solutions of short-chain alcohols at alcohol concentrations ranging from 0.1 to 9.8 M. The order of effectiveness in decreasing mechanical properties and increasing area per molecule was butanol>propanol>ethanol>methanol, although the lysis strain was invariant to alcohol chain-length. Quantitatively, the trend in area compressibility modulus follows Traube's rule of interfacial tension reduction, i.e., for each additional alcohol CH(2) group, the concentration required to reach the same area compressibility modulus was reduced roughly by a factor of 3. We convert our area compressibility data into interfacial tension values to: confirm that Traube's rule is followed for bilayers; show that alcohols decrease the interfacial tension of bilayer-water interfaces less effectively than oil-water interfaces; determine the partition coefficients and standard Gibbs adsorption energy per CH(2) group for adsorption of alcohol into the lipid headgroup region; and predict the increase in area per headgroup as well as the critical radius and line tension of a membrane pore for each concentration and chain-length of alcohol. The area expansion predictions were confirmed by direct measurements of the area expansion of vesicles exposed to flowing alcohol solutions. These measurements were fitted to a membrane kinetic model to find membrane permeability coefficients of short-chain alcohols. Taken together, the evidence presented here supports a view that alcohol partitioning into the bilayer headgroup region, with enhanced partitioning as the chain-length of the alcohol increases, results in chain-length-dependent interfacial tension reduction with concomitant chain-length-dependent reduction in mechanical moduli and membrane thickness.

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“…When the yeast biomass is exposed to low pH during acid washing, several physiological effects are apparent. Despite this, there is little doubt that the low pH conditions associated with acid washing affect cellular physiology: proteins involved in plasma membrane integrity may be susceptible to denaturation, particularly in the presence of ethanol (Jones, 1988;Simpson & Hammond, 1989); a reduction in viability (Casey & Ingledew, 1983;Cunningham & Stewart, 1998) or fermentation performance (Fernandez et al, 1993;Cunningham & Stewart, 1998) may occur and newly formed daughter cells tend to exhibit poor survival rates (D.L. However, more recent studies by Simpson & Hammond (1989) and Cunningham & Stewart (1998) suggest that there are no significant differences in the fermentation profiles between washed and unwashed cells when the guidelines on acid washing duration and conditions were followed (Simpson & Hammond, 1989;Cunningham & Stewart, 1998).…”

Section: Acid Washingmentioning

confidence: 99%

Yeast responses to stresses associated with industrial brewery handling: Figure 1

et al. 2007

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During brewery handling, production strains of yeast must respond to fluctuations in dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and temperature. Fermentation performance of brewing yeast strains is dependent on their ability to adapt to these changes, particularly during batch brewery fermentation which involves the recycling (repitching) of a single yeast culture (slurry) over a number of fermentations (generations). Modern practices, such as the use of high-gravity worts and preparation of dried yeast for use as an inoculum, have increased the magnitude of the stresses to which the cell is subjected. The ability of yeast to respond effectively to these conditions is essential not only for beer production but also for maintaining the fermentation fitness of yeast for use in subsequent fermentations. During brewery handling, cells inhabit a complex environment and our understanding of stress responses under such conditions is limited. The advent of techniques capable of determining genomic and proteomic changes within the cell is likely vastly to improve our knowledge of yeast stress responses during industrial brewery handling.

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Intracellular ethanol — accumulation and exit from yeast and other cells

Cited by 5 publications

References 44 publications

Intracellular ethanol accumulation in yeast cells during aerobic fermentation: a Raman spectroscopic exploration

Intracellular ethanol accumulation in yeast cells during aerobic fermentation: a Raman spectroscopic exploration

The Influence of Short-Chain Alcohols on Interfacial Tension, Mechanical Properties, Area/Molecule, and Permeability of Fluid Lipid Bilayers

Yeast responses to stresses associated with industrial brewery handling: Figure 1

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