Stresy środowiskowe działające na drożdże Saccharomyces cerevisiae w procesie fermentacji etanolowej

The development of ethanol fermentation process brings numerous environmental stresses influenced by the survival and metabolism of industrial microorganisms. Saccharomyces cerevisiae strains have evolved to survive constant fluctuation in their external surroundings by special adaptation systems. These adaptation mechanisms involve reorganization of genomic expression by activation of transcriptional factors under stress conditions and production of suitable metabolites increased by cell survival. This review is focused on the metabolism and genetic response of cells to diverse environmental changes, especially to heat, osmotic, ethanol, oxidative, toxic and other physic-chemical stresses.