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

Strategy for Adapting Wine Yeasts for Bioethanol Production

*  and
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 Biology and Biophysics)
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Abstract

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.
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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