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Open AccessArticle

Strategy for Adapting Wine Yeasts for Bioethanol Production

Department of Chemistry, Middle Tennessee State University, P.O. Box 68, Murfreesboro, Tennessee, 37132, USA
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Int. J. Mol. Sci. 2009, 10(1), 385-394; https://doi.org/10.3390/ijms10010385
Received: 2 December 2008 / Revised: 21 January 2009 / Accepted: 22 January 2009 / Published: 26 January 2009
(This article belongs to the Section Biochemistry)
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
MDPI and ACS Style

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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