Figure 1
From: A higher spirit: avoiding yeast suicide during alcoholic fermentation
Yeast cell death and alcoholic fermentation. Fermentation products like acetate or ethanol and external factors such as hyperosmotic stress due to high initial substrate concentration or competitive interaction between yeast species may compromise fermentative capability. These factors can also induce yeast programmed cell death, meaning that pharmacological or genetic inhibition of this process might improve fermentation yields and thus increase ethanol production, resulting in the corresponding socio-economic benefits. Nuc: nucleus; Vac: vacuole; Mit: mitochondria
