%0 Journal Article
%T Advances in Research on the Mechanisms of Saccharomyces cerevisiae Ethanol Tolerance<br>酿酒酵母乙醇耐受性机理研究进展
%A ZHANG Sui-Sheng
%A HUANG Ri-Bo
%A ZHOU Xing
%A LI Zhen-Chong
%A HUANG Zhi-Min
%A <br>张穗生
%A 黄日波
%A 周 兴
%A 黎贞崇
%A 黄志民
%J 微生物学通报
%D 2009
%I 
%X The yeast Sacchromyces cerevisiae is most widely used for producing bioethanol in alcoholic industry due to its higher ethanol yield and fermentation rate. However, the toxic effect of accumulated ethanol is one of the main factors, which limit high ethanol production. Thus, investigating the mechanisms of yeast ethanol tolerance will provide the basis for solving the industrial problem. This article reviewed the mechanisms of Sacchromyces cerevisiae ethanol tolerance focusing on its cell physiological behaviors, structure and biochemical composition, as well as its genetic basis.
%K Saccharomyces cerevisiae
%K Ethanol tolerance
%K Mechanism<br>酿酒酵母
%K 乙醇耐受性
%K 机理
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=78024727B5F4EF6AA9CA8E605B5FC464&aid=E420DF9BFD2AD79C7CAC80205D1FFA65&yid=DE12191FBD62783C&vid=933658645952ED9F&iid=F3090AE9B60B7ED1&sid=AFA030E84E3FC132&eid=771E2DBBF647F0DE&journal_id=0253-2654&journal_name=微生物学通报&referenced_num=0&reference_num=0