Mechanisms of microbial ethanol tolerance
By Reed Crocker
Biology 238: Microbiology
Ethanol is a highly abundant fermentation byproduct in anaerobic environments. The yeast Saccharomyces cerevisiae is the most famous alcoholic fermenter, however, other microbial species also generate ethanol. Due to the ubiquity of ethanol, molecular mechanisms of ethanol tolerance provide considerable evolutionary advantage. Furthermore, understanding ethanol tolerance can improve industrial ethanol yield and inform medical care for the microbiome.
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