Summary
The experiments reported here show that heat shock treatment of a number of different strains ofSaccharomyces results in a marked increase in ethanol tolerance as compared to control cells. Our observations thus imply a relationship between the synthesis of heat shock proteins and the acquisition of ethanol tolerance in yeast.
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Watson, K., Cavicchioli, R. Acquisition of ethanol tolerance in yeast cells by heat shock. Biotechnol Lett 5, 683–688 (1983). https://doi.org/10.1007/BF01386362
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DOI: https://doi.org/10.1007/BF01386362