International Journal of Contemporary Research in Multidisciplinary

Abstract:

During the ethanol fermentation process, yeast cells are subjected to a variety of stressors, including excessive osmolarity caused by sugar substrates, raised ethanol levels, the production of reactive oxygen species (ROS) from oxygen consumption, and rising temperatures. To effectively manage the problems associated with fermentation, suitable adaptive responses must be activated. These processes are essential to protect cells from stress-induced loss and to acquire the ability to resist stressful conditions. This review aims the cellular repercussions of different stresses, the cellular mechanisms that contribute to stress tolerance and techniques to improve stress tolerance. Given that a single stressor has the potential to cause a wide range of impacts, including both specific and non-specific outcomes, a comprehensive defence strategy requires both specialised and generalised stress responses. Because of the shared influence of these stresses on protein structural disruption, when yeast cells are subjected to any of these stressors, there is a common induction of higher amounts of heat shock proteins (HSPs) and trehalose. As a result, acquiring a deeper understanding of the mechanism behind yeast tolerance to certain stresses inherent in fermentation is critical, especially when it comes to improving yeast stress tolerance using different strain engineering procedures.

Keywords:

Multi-stress tolerance, adaptive evolution, ethanol, Kluyveromyces marxianus, trehalose, heat shock proteins

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Methods