Membrane fluidity in yeast adaptation: insights from fluorescence spectroscopy and microscopy

Learmonth, Robert P. (2012) Membrane fluidity in yeast adaptation: insights from fluorescence spectroscopy and microscopy. In: Reviews in Fluorescence 2010. Reviews in Fluorescence (7). Springer New York LLC, New York, NY. United States, pp. 67-93. ISBN 978-1-4419-9827-9


This review summarises work determining relationships among yeast membrane fluidity, cell physiology and environmental changes, utilising fluorescence spectroscopy and multi-photon microscopy. It outlines studies of how membrane fluidity relates to growth phase, cellular physiology and nutrition (particularly, glucose and zinc status) and membrane lipid composition. It also outlines how determination of membrane fluidity by fluorescence spectroscopy and microscopy has provided insights into yeast responses to heat shock and heat and ethanol stress, the impact on membranes of the stress-protectant trehalose and roles of membrane-associated protein functions.

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Item Type: Book Chapter (Commonwealth Reporting Category B)
Refereed: Yes
Item Status: Live Archive
Additional Information: © Springer Science+Business Media, LLC 2012. Permanent restricted access to published version due to publisher copyright policy.
Faculty/School / Institute/Centre: Historic - Faculty of Sciences - Department of Biological and Physical Sciences
Date Deposited: 19 Mar 2012 07:51
Last Modified: 11 Nov 2014 02:02
Uncontrolled Keywords: yeast; membrane fluidity; fluorescence; spectroscopy; microscopy; stress adaptation
Fields of Research : 06 Biological Sciences > 0601 Biochemistry and Cell Biology > 060110 Receptors and Membrane Biology
10 Technology > 1003 Industrial Biotechnology > 100303 Fermentation
06 Biological Sciences > 0605 Microbiology > 060599 Microbiology not elsewhere classified
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970106 Expanding Knowledge in the Biological Sciences
E Expanding Knowledge > 97 Expanding Knowledge > 970110 Expanding Knowledge in Technology
B Economic Development > 86 Manufacturing > 8601 Processed Food Products and Beverages (excl. Dairy Products) > 860102 Beverages (excl. Fruit Juices)
Identification Number or DOI: 10.1007/978-1-4419-9828-6_4

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