English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/29900
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments

AuthorsArroyo López, Francisco Noé ; Salvadó, Zoel ; Tronchoni, Jordi; Guillamón, José Manuel ; Barrio, Eladio ; Querol, Amparo
KeywordsAdaptation
Ethanol tolerance
Statistical modelling
Saccharomyces
Issue DateDec-2010
PublisherWiley-Blackwell
CitationSusceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments. Yeast, 27: 1005–1015
AbstractIn this work, we apply statistical modelling techniques to study the influence of increasing concentrations of ethanol on the overall growth of 29 yeast strains belonging to different Saccharomyces and non-Saccharomyces species. A modified Gompertz equation for decay was used to objectively estimate the noninhibitory concentration (NIC) and minimum inhibitory concentration (MIC) for the assayed strains to ethanol, which are related to the susceptibility and resistance of yeasts to this compound, respectively. A first ANOVA analysis, grouping strains as a function of their respective Saccharomyces species, revealed that S. cerevisiae was the yeast with the highest, and statistically significant, ethanol resistance value. Then, a second factorial ANOVA analysis, using the origin of strains (wild or fermentative) and their taxonomic classification (S. cerevisiae, S. paradoxus or S. bayanus var. uvarum) as categorical predictor variables, showed that no significant differences for the NIC and MIC parameters were found between both ecological niches within the same species, indicative that these physiological characteristics were presumably not modified throughout the adaptation to human-manipulated fermentative environments. Finally, differences among selected strains with respect to ethanol tolerance were correlated to the initial contents of unsaturated fatty acids, mainly oleic acid.
Description11 pages, 3 figures, 3 tables.-- Article first published online: 8 SEP 2010
Publisher version (URL)http://dx.doi.org/10.1002/yea.1809
URIhttp://hdl.handle.net/10261/29900
DOI10.1002/yea.1809
ISSN0749-503X
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Arroyo-Yeast-2010.pdf384,42 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.