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Int. J. Mol. Sci. 2009, 10(1), 385-394; doi:10.3390/ijms10010385

Strategy for Adapting Wine Yeasts for Bioethanol Production

Department of Chemistry, Middle Tennessee State University, P.O. Box 68, Murfreesboro, Tennessee, 37132, USA
Author to whom correspondence should be addressed.
Received: 2 December 2008 / Revised: 21 January 2009 / Accepted: 22 January 2009 / Published: 26 January 2009
(This article belongs to the Section Biochemistry, Molecular and Cellular Biology)
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The Saccharomyces cerevisiae wine yeast strains 71B-1122 and K1-V1116 were used to derive strains that could tolerate and produce higher ethanol yields. Respiratory-deficient mutants resistant to 500 mg/mL lycorine were isolated. Two mutants, 71B-1122 YEBr L3 and K1-V1116 YEBr L4, were shown to achieve about 10% and 18% improvement in their glucose-to-ethanol conversion efficiency compared to their respective parent strains. The K1-V1116 YEBr L4 in particular can tolerate an ethanol yield of 18.8 ± 0.8% at 3.5 weeks of fermentation and continued to consume most of the sugar until less than 1% glucose was left. View Full-Text
Keywords: Fermentation; ethanol yield; respiratory deficient mutants; wine yeast; lycorine resistance; mitochondrial DNA Fermentation; ethanol yield; respiratory deficient mutants; wine yeast; lycorine resistance; mitochondrial DNA

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Ooi, B.G.; Lankford, K.R. Strategy for Adapting Wine Yeasts for Bioethanol Production. Int. J. Mol. Sci. 2009, 10, 385-394.

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