Strategy for Adapting Wine Yeasts for Bioethanol Production
AbstractThe 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
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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.
Ooi BG, Lankford KR. Strategy for Adapting Wine Yeasts for Bioethanol Production. International Journal of Molecular Sciences. 2009; 10(1):385-394.Chicago/Turabian Style
Ooi, Beng Guat; Lankford, Kevin R. 2009. "Strategy for Adapting Wine Yeasts for Bioethanol Production." Int. J. Mol. Sci. 10, no. 1: 385-394.