Vriesekoop F, Pamment NB. Acetaldehyde addition and pre-adaptation to the stressor together virtually eliminate the ethanol-induced lag phase in Saccharomyces cerevisiae.
Lett Appl Microbiol 2005;
41:424-7. [PMID:
16238646 DOI:
10.1111/j.1472-765x.2005.01777.x]
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Abstract
AIMS
To show that the ethanol-induced lag phase in yeast can be almost eliminated by combining pre-adaptation with acetaldehyde supplementation.
METHODS AND RESULTS
Pre-adaptation to noninhibitory concentrations of ethanol and supplementation of unadapted cultures with acetaldehyde each separately reduced the lag phase of ethanol-inhibited cultures by c. 70%. By combining the two methods the ethanol-induced lag phase was virtually eliminated (90% reduction in lag time).
CONCLUSIONS
Pre-adaptation to ethanol and acetaldehyde supplementation appear to promote yeast growth through different mechanisms, which are additive when combined.
SIGNIFICANCE AND IMPACT OF THE STUDY
The combination of the above procedures is a potentially powerful tool for reducing the lag of stressed cultures, which may have practical applications: e.g. in reducing the lag of yeasts inoculated into lignocellulosic hydrolysates employed in fuel ethanol production.
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