Induction of major heat-shock proteins of Saccharomyces cerevisiae, including plasma membrane Hsp30, by ethanol levels above a critical threshold.

@article{Piper1994InductionOM,
  title={Induction of major heat-shock proteins of Saccharomyces cerevisiae, including plasma membrane Hsp30, by ethanol levels above a critical threshold.},
  author={Peter W Piper and K Talreja and Barry Panaretou and Pedro Moradas-Ferreira and Kevin Byrne and Uta M. Praekelt and Peter A. Meacock and M R{\'e}cnacq and H{\'e}lian Boucherie},
  journal={Microbiology},
  year={1994},
  volume={140 ( Pt 11)},
  pages={3031-8}
}
Many of the changes induced in yeast by sublethal yet stressful amounts of ethanol are the same as those resulting from sublethal heat stress. They include an inhibition of fermentation, increased induction of petites and stimulation of plasma membrane ATPase activity. Ethanol, at concentrations (4-10%, v/v) that affect growth and fermentation rates, is also a potent inducer of heat-shock proteins including those members of the Hsp70 protein family induced by heat shock. This induction occurs… CONTINUE READING

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