Acetaldehyde mediates growth stimulation of ethanol-stressed <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis>: evidence of a redox-driven mechanism |
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Authors: | Frank Vriesekoop Andrew R Barber Neville B Pamment |
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Institution: | (1) Institute for Food and Crop Science, School of Science and Engineering, University of Ballarat, P.O. Box 663, Ballarat, VIC, 3353, Australia;(2) Department of Chemical and Biomolecular Engineering, The University of Melbourne, 3010 Victoria, Australia |
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Abstract: | The ability of acetaldehyde (90 mg l−1) to stimulate ethanol-stressed S. cerevisiae fermentations is examined and reasons for the effect explored. Alternative metabolic electron acceptors generated similar
stimulatory effects to acetaldehyde, decreasing the ethanol-induced growth lag phase from 9 h to 3 h, suggesting a redox-driven
effect. The exposure to ethanol caused an instant 60% decline in intracellular NAD+ which was largely prevented by the addition of acetaldehyde. Furthermore, the exposure to ethanol affected glycolysis by
decreasing the rate of glucose utilisation from 0.33 g glucose g−1 biomass h−1 to 0.11 g glucose g−1 biomass h−1, while the addition of acetaldehyde to an ethanol stressed culture increased this rate to 0.14 g glucose g−1 biomass h−1. |
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Keywords: | Acetaldehyde Electron acceptor Ethanol Glycolysis Redox balance Yeast |
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