The yeast Saccharomyces cerevisiae has been studied extensively for the production of alcoholic beverages and ethanol fuel. During alcoholic fermentation, yeast cells are exposed to several stress conditions that may decrease their viability. Stress response usually involve changes in gene expression, leading to increased levels of proteins that have protective functions. We have been conducting experiments with distillery and laboratory S. cerevisiae strains exposed to HHP in order to improve ethanol production, both for first (from sugar cane molasses) and second generation (from cellulose). HHP induces yeast cell wall compression, decreased membrane fluidity by packing of phospholipids, alteration of the tertiary structure of proteins leading to modulation of enzyme activity and specificity. We have focused on provide important information on yeast cellular response to HHP stress. Our aim with these studies is to catalyze a shift from a purely empirical approach towards scientific evidence-based methods in developing novel industrial products and processes that rely on utilization of pressurization.

Prof. Patricia M. B. Fernandes
Universidade Federal do Espírito Santo
Martes 30 de Junio de 2015, 11:00 hrs
– Auditorio del Jardín Botánico del IBUNAM
Coordinador de Seminarios: Alejandro Zaldívar Riverón