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Related Experiment Videos

Enhancements in ethanol tolerance of a self-flocculating yeast by calcium ion through decrease in plasmalemma

Chun-Keng Hu1, Feng-Wu Bai, Li-Jia An

  • 1Department of Biological Engineering, Dalian University of Technology, Dalian 116024, China.

Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology
|June 24, 2005
PubMed
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Calcium (Ca2+) significantly boosts ethanol tolerance in yeast by reducing cell membrane permeability. This finding is crucial for improving yeast fermentation processes and understanding stress responses in microorganisms.

Area of Science:

  • Biotechnology
  • Microbiology
  • Yeast Genetics

Background:

  • Ethanol production via yeast fermentation is vital for biofuels and beverages.
  • High ethanol concentrations pose significant stress, reducing yeast viability and fermentation efficiency.
  • Calcium ions (Ca2+) are known to play roles in cellular processes, but their specific impact on yeast ethanol tolerance requires further investigation.

Purpose of the Study:

  • To investigate the effect of calcium (Ca2+) on the ethanol tolerance of a specific yeast fusant.
  • To elucidate the underlying mechanisms by which Ca2+ influences yeast survival under ethanol stress.

Main Methods:

  • Utilized a self-flocculating fusant of Schizosaccharomyces pombe and Saccharomyces cerevisiae.
  • Assessed yeast viability after exposure to high ethanol concentrations (20% V/V) with and without Ca2+ supplementation.

Related Experiment Videos

  • Measured plasma membrane permeability and extracellular nucleotide concentration under ethanol stress.

    • Main Results:

    • Ca2+ supplementation (1.64 mmol/L) markedly increased yeast viability, with 50% survival after 9 hours in 20% ethanol compared to 0% in controls.
    • Ca2+ significantly reduced plasma membrane permeability (P') and extracellular nucleotide concentration under ethanol stress.
    • The protective effect of Ca2+ correlated with reduced membrane permeability and nucleotide leakage.

    Conclusions:

    • Calcium (Ca2+) enhances the ethanol tolerance of this yeast fusant.
    • The primary mechanism involves Ca2+ reducing plasma membrane permeability, thereby protecting yeast cells from ethanol-induced damage.
    • This suggests Ca2+ as a potential additive for optimizing yeast fermentation processes.