Strategy for adapting wine yeasts for bioethanol production.
Int J Mol Sci
; 10(1): 385-394, 2009 Jan.
Article
em En
| MEDLINE
| ID: mdl-19333452
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 microg/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.
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MEDLINE
Assunto principal:
Saccharomyces cerevisiae
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Etanol
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Biocombustíveis
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Fermentação
Idioma:
En
Revista:
Int J Mol Sci
Ano de publicação:
2009
Tipo de documento:
Article