Alcohol, stress and working with yeast

Abstract

Ethanologenic fermentation is traditionally associated with beverage production. However, more recently it has become increasingly important in the biofuel sector. Although the harnessing of yeast for societal outcomes has resulted in many improvements to the fermentation process, there are still considerable gains to be made in this area. In this regard, microbial sensitivity to ethanol toxicity is a major factor affecting fermentation productivity, its impact causing lower fermentation rates, reduced ethanol yields and decreased microbial lifespan. One approach to developing more ethanol stress tolerant yeast is to improve the protective response elicited by cells during ethanol stress.