Mechanisms of microbial ethanol tolerance

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Summary

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.

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Potassium/Proton Gradients

Research about how the gradient control enables higher tolerance.

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Industrial

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

Medical

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

References

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