strategy for adapting wine yeasts for bioethanol production战略适应生物乙醇生产的葡萄酒酵母.pdfVIP

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strategy for adapting wine yeasts for bioethanol production战略适应生物乙醇生产的葡萄酒酵母.pdf

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strategy for adapting wine yeasts for bioethanol production战略适应生物乙醇生产的葡萄酒酵母

Int. J. Mol. Sci. 2009, 10, 385-394; doi:10.3390/ijm OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 /journal/ijms Article Strategy for Adapting Wine Yeasts for Bioethanol Production Beng Guat Ooi * and Kevin R. Lankford Department of Chemistry, Middle Tennessee State University, P.O. Box 68, Murfreesboro, Tennessee, 37132, USA; E-Mail: krl2k@ * Author to whom correspondence should be addressed; E-Mail: bgooi@; Tel. +1-615-898-2076; Fax: +1-615-898-5182 Received: 2 December 2008; in revised form: 21 January 2009 / Accepted: 22 January 2009 / Published: 26 January 2009 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 μg/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 muta