Abstract
Yeast cell exposed under ethanol environment changes the mechanical properties, in addition to physiological properties including the ability of growth and ethanol tolerance. However, it is unclear how the temporal variation in ethanol concentration, CEtOH, occurring during brewing, influences the mechanical properties of yeast cells. Here, we investigated the stiffness of brewers’ yeast cells in response to the change in CEtOH using atomic force microscopy (AFM). We found that as CEtOH was abruptly changed into a critical value, the survival rate of cells was drastically decreased while cells rather survived as CEtOH was gradually increased toward the critical value for a few days. Furthermore, our AFM measurements showed that cells that acquired the ethanol tolerance significantly decreased their stiffness. The result indicated an intimate relationship between cell stiffness and ethanol tolerance that depends on the pathway of changing ethanol environments.
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