Mechanisms of microbial ethanol tolerance

From MicrobeWiki, the student-edited microbiology resource
Jump to: navigation, search
This is a curated page. Report corrections to Microbewiki.


Molecular structure of ethyl alcohol, or ethanol. Image created by the reagent distributor Megazyme.

By Reed Crocker
Biology 238: Microbiology
Spring 2020

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.

Sample citations: [1] [2]

A citation code consists of a hyperlinked reference within "ref" begin and end codes.
To repeat the citation for other statements, the reference needs to have a names: "<ref name=aa>"
The repeated citation works like this, with a back slash.[1]

Potassium/Proton Gradients

Research about how the gradient control enables higher tolerance.

Every point of information REQUIRES CITATION using the citation tool shown above.


Industry makes ethanol, but what for? Research about maximizing/engineering high tolerance for better ethanol yields.


Medical interest in ethanol tolerance, gut microbiome stuff. Include some current research, with at least one figure showing data.

Section 4



Authored for BIOL 238 Microbiology, taught by Joan Slonczewski, 2018, Kenyon College.