The Sensitivity of the Yeast, , to Acetic Acid is Influenced by and

Overview

Journal PeerJ

Specialties Biology
Environmental Health
General Medicine

Date 2017 Nov 22

PMID 29158977

Citations 9

Authors

Bahram Samanfar

Kristina Shostak

Houman Moteshareie

Maryam Hajikarimlou

Sarah Shaikho

Katayoun Omidi

Mohsen Hooshyar

Daniel Burnside

Imelda Galvan Marquez

Tom Kazmirchuk

Thet Naing

Paula Ludovico

Anna York-Lyon

Kama Szereszewski

Cindy Leung

Jennifer Yixin Jin

Rami Megarbane

Myron L Smith

Mohan Babu

Martin Holcik

Ashkan Golshani

Affiliations

Soon will be listed here.

Abstract

The presence of acetic acid during industrial alcohol fermentation reduces the yield of fermentation by imposing additional stress on the yeast cells. The biology of cellular responses to stress has been a subject of vigorous investigations. Although much has been learned, details of some of these responses remain poorly understood. Members of heat shock chaperone HSP proteins have been linked to acetic acid and heat shock stress responses in yeast. Both acetic acid and heat shock have been identified to trigger different cellular responses including reduction of global protein synthesis and induction of programmed cell death. Yeast and code for two important heat shock proteins that together account for 1-2% of total cellular proteins. Both proteins have been linked to responses to acetic acid and heat shock. In contrast to the overall rate of protein synthesis which is reduced, the expression of and is induced in response to acetic acid stress. In the current study we identified two yeast genes and that are linked to acetic acid and heat shock sensitivity. We investigated the influence of these genes on the expression of HSP proteins. Our observations suggest that and influence translation in a CAP-independent manner.

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