TY - JOUR
T1 - Chaotropicity
T2 - A key factor in product tolerance of biofuel-producing microorganisms
AU - Cray, Jonathan A.
AU - Stevenson, Andrew
AU - Ball, Philip
AU - Bankar, Sandip B.
AU - Eleutherio, Elis C A
AU - Ezeji, Thaddeus C.
AU - Singhal, Rekha S.
AU - Thevelein, Johan M.
AU - Timson, David J.
AU - Hallsworth, John E.
PY - 2015/6/1
Y1 - 2015/6/1
N2 - Fermentation products can chaotropically disorder macromolecular systems and induce oxidative stress, thus inhibiting biofuel production. Recently, the chaotropic activities of ethanol, butanol and vanillin have been quantified (5.93, 37.4, 174kJkg-1m-1 respectively). Use of low temperatures and/or stabilizing (kosmotropic) substances, and other approaches, can reduce, neutralize or circumvent product-chaotropicity. However, there may be limits to the alcohol concentrations that cells can tolerate; e.g. for ethanol tolerance in the most robust Saccharomyces cerevisiae strains, these are close to both the solubility limit (
AB - Fermentation products can chaotropically disorder macromolecular systems and induce oxidative stress, thus inhibiting biofuel production. Recently, the chaotropic activities of ethanol, butanol and vanillin have been quantified (5.93, 37.4, 174kJkg-1m-1 respectively). Use of low temperatures and/or stabilizing (kosmotropic) substances, and other approaches, can reduce, neutralize or circumvent product-chaotropicity. However, there may be limits to the alcohol concentrations that cells can tolerate; e.g. for ethanol tolerance in the most robust Saccharomyces cerevisiae strains, these are close to both the solubility limit (
UR - http://www.scopus.com/inward/record.url?scp=84940363584&partnerID=8YFLogxK
U2 - 10.1016/j.copbio.2015.02.010
DO - 10.1016/j.copbio.2015.02.010
M3 - Article
C2 - 25841213
AN - SCOPUS:84940363584
SN - 0958-1669
VL - 33
SP - 228
EP - 259
JO - Current Opinion in Biotechnology
JF - Current Opinion in Biotechnology
ER -