Adaptive Evolution for the Improvement of Ethanol Production During Alcoholic Fermentation with the Industrial Strains of Yeast Saccharomyces Cerevisiae

2020 ◽  
Vol 54 (5) ◽  
pp. 398-407
Author(s):  
A. Zazulya ◽  
M. Semkiv ◽  
K. Dmytruk ◽  
A. Sibirny
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Adaptive Evolution ◽  
Alcoholic Fermentation ◽  
Yeast Saccharomyces Cerevisiae ◽  
Industrial Strains

scholarly journals Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

scholarly journals Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae

1993 ◽  
Vol 50 (3) ◽  
pp. 484-489 ◽  
Author(s):  
L.E. Gutierrez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Isoamyl Alcohol ◽  
Higher Alcohols ◽  
Micronutrient Deficiencies ◽  
Isobutyl Alcohol ◽  
Yeast Saccharomyces Cerevisiae ◽  
Higher Alcohol ◽  
Alcohol Production ◽  
Acid Deficiency

A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency caused an increase on the levels of isobutyl and isoamyl alcohols. Biotin was not essential for the growth of this strain.

scholarly journals Comparative genomics supports that Brazilian bioethanol Saccharomyces cerevisiae comprise a unified group of domesticated strains related to cachaça spirit yeasts

2020 ◽  
Author(s):  
Ana Paula Jacobus ◽  
Timothy G. Stephens ◽  
Pierre Youssef ◽  
Raul González-Pech ◽  
Yibi Chen ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Large Scale ◽  
Iron Homeostasis ◽  
Alcoholic Fermentation ◽  
Vitamin B1 ◽  
Industrial Process ◽  
Gene Clusters ◽  
Fuel Ethanol ◽  
Genome Phylogeny

AbstractEthanol production from sugarcane is a key renewable fuel industry in Brazil. Major drivers of this alcoholic fermentation are Saccharomyces cerevisiae strains that originally were contaminants to the system and yet prevail in the industrial process. Here we present newly sequenced genomes (using Illumina short-read and PacBio long-read data) of two monosporic isolates (H3 and H4) of the S. cerevisiae PE-2, a predominant bioethanol strain in Brazil. The assembled genomes of H3 and H4, together with 42 draft genomes of sugarcane-fermenting (fuel ethanol plus cachaça) strains, were compared against those of the reference S288c and diverse S. cerevisiae. All genomes of bioethanol yeasts have amplified SNO2(3)/SNZ2(3) gene clusters for vitamin B1/B6 biosynthesis, and display ubiquitous presence of SAM-dependent methyl transferases, a gene family rare in S. cerevisiae. Widespread amplifications of quinone oxidoreductases YCR102C/YLR460C/YNL134C, and the structural or punctual variations among aquaporins and components of the iron homeostasis system, likely represent adaptations to industrial fermentation. Interesting is the pervasive presence among the bioethanol/cachaça strains of a five-gene cluster (Region B) that is a known phylogenetic signature of European wine yeasts. Combining genomes of H3, H4, and 195 yeast strains, we comprehensively assessed whole-genome phylogeny of these taxa using an alignment-free approach. The 197-genome phylogeny substantiates that bioethanol yeasts are monophyletic and closely related to the cachaça and wine strains. Our results support the hypothesis that biofuel-producing yeasts in Brazil may have been co-opted from a pool of yeasts that were pre-adapted to alcoholic fermentation of sugarcane for the distillation of cachaça spirit, which historically is a much older industry than the large-scale fuel ethanol production.

scholarly journals Bioethanol Production from Date Seed Cellulosic Fraction Using Saccharomyces cerevisiae

Separations ◽  
2020 ◽  
Vol 7 (4) ◽  
pp. 67
Author(s):  
Fatma Bouaziz ◽  
Amal Ben Abdeddayem ◽  
Mohamed Koubaa ◽  
Francisco J. Barba ◽  
Khawla Ben Jeddou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Date Palm ◽  
Alcoholic Fermentation ◽  
Ethanol Yield ◽  
Sugar Content ◽  
Biomass Concentration ◽  
Chemical Compositions ◽  
Yeast Saccharomyces Cerevisiae ◽  
Total Reducing Sugars ◽  
Pre Treatment

This study investigates the feasibility of producing ethanol from date palm seeds. The chemical compositions of three varieties of date seeds were first studied, showing mainly the presence of cellulose and hemicellulose. Ethanol was produced after a pre-treatment of date seeds using acid hydrolysis to extract the cellulosic fraction and to remove the lignin. Producing ethanol by fermentation was performed using the yeast Saccharomyces cerevisiae for 24 h, during which ethanol yield, biomass concentration, and total reducing sugars were recorded. The results obtained showed that the sugar content decreased over time, while ethanol production increased. Indeed, date seeds gave the highest ethanol concentration of 21.57 g/L after 6 h of alcoholic fermentation. These findings proved the feasibility of producing ethanol from date seeds.

Use of sugarcane molasses “B” as an alternative for ethanol production with wild-type yeast Saccharomyces cerevisiae ITV-01 at high sugar concentrations

2011 ◽  
Vol 35 (4) ◽  
pp. 605-614 ◽  
Author(s):  
C. L. Fernández-López ◽  
B. Torrestiana-Sánchez ◽  
M. A. Salgado-Cervantes ◽  
P. G. Mendoza García ◽  
M. G. Aguilar-Uscanga
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Sugarcane Molasses ◽  
Wild Type ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Sugar ◽  
Wild Type Yeast
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