Factors affecting yeast ethanol tolerance and fermentation efficiency
Alcohol fermentation is a key process in wine, beer, alcoholic beverage production, bioethanol production by means of carbohydrate sources, and food industry byproducts. There are three key points in these kinds of processes determining their efficiency; enzymatic cellulose lysis into simple sugar m...
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| Veröffentlicht in: | World journal of microbiology & biotechnology 2020-07, Vol.36 (8), p.114, Article 114 |
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| description | Alcohol fermentation is a key process in wine, beer, alcoholic beverage production, bioethanol production by means of carbohydrate sources, and food industry byproducts. There are three key points in these kinds of processes determining their efficiency; enzymatic cellulose lysis into simple sugar molecules, alcohol fermentation rate, and ethanol tolerance of yeast cells. The first process is usually carried out by either the use of pure cellulolytic enzymes, which is a high cost procedure, or by the production of these enzymes from cellulolytic bacteria and filamentous fungi. Lately,
Saccharomyces cerevisiae
and several other yeasts were genetically modified to express recombinant cellulases in media or display them on the cell surface. Many studies have indicated that the genetic engineering of yeast cells can be a useful approach in increasing the alcoholic fermentation rate as well as their ethanol tolerance. These modifications could be the overexpression of a key protein using a strong promoter or the modification of a specific domain or amino acid which can also lead to the desired outcome. This review focuses on the modifications of a single protein and/or pathways that can lead to the augmentation of ethanol tolerance and alcoholic fermentation efficiency of
Saccharomyces cerevisiae
. |
| doi_str_mv | 10.1007/s11274-020-02881-8 |
| format | Article |
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Saccharomyces cerevisiae
and several other yeasts were genetically modified to express recombinant cellulases in media or display them on the cell surface. Many studies have indicated that the genetic engineering of yeast cells can be a useful approach in increasing the alcoholic fermentation rate as well as their ethanol tolerance. These modifications could be the overexpression of a key protein using a strong promoter or the modification of a specific domain or amino acid which can also lead to the desired outcome. This review focuses on the modifications of a single protein and/or pathways that can lead to the augmentation of ethanol tolerance and alcoholic fermentation efficiency of
Saccharomyces cerevisiae
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Saccharomyces cerevisiae
and several other yeasts were genetically modified to express recombinant cellulases in media or display them on the cell surface. Many studies have indicated that the genetic engineering of yeast cells can be a useful approach in increasing the alcoholic fermentation rate as well as their ethanol tolerance. These modifications could be the overexpression of a key protein using a strong promoter or the modification of a specific domain or amino acid which can also lead to the desired outcome. This review focuses on the modifications of a single protein and/or pathways that can lead to the augmentation of ethanol tolerance and alcoholic fermentation efficiency of
Saccharomyces cerevisiae
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Basic</collection><jtitle>World journal of microbiology & biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vamvakas, Sotirios-Spyridon</au><au>Kapolos, John</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Factors affecting yeast ethanol tolerance and fermentation efficiency</atitle><jtitle>World journal of microbiology & biotechnology</jtitle><stitle>World J Microbiol Biotechnol</stitle><addtitle>World J Microbiol Biotechnol</addtitle><date>2020-07-13</date><risdate>2020</risdate><volume>36</volume><issue>8</issue><spage>114</spage><pages>114-</pages><artnum>114</artnum><issn>0959-3993</issn><eissn>1573-0972</eissn><abstract>Alcohol fermentation is a key process in wine, beer, alcoholic beverage production, bioethanol production by means of carbohydrate sources, and food industry byproducts. There are three key points in these kinds of processes determining their efficiency; enzymatic cellulose lysis into simple sugar molecules, alcohol fermentation rate, and ethanol tolerance of yeast cells. The first process is usually carried out by either the use of pure cellulolytic enzymes, which is a high cost procedure, or by the production of these enzymes from cellulolytic bacteria and filamentous fungi. Lately,
Saccharomyces cerevisiae
and several other yeasts were genetically modified to express recombinant cellulases in media or display them on the cell surface. Many studies have indicated that the genetic engineering of yeast cells can be a useful approach in increasing the alcoholic fermentation rate as well as their ethanol tolerance. These modifications could be the overexpression of a key protein using a strong promoter or the modification of a specific domain or amino acid which can also lead to the desired outcome. This review focuses on the modifications of a single protein and/or pathways that can lead to the augmentation of ethanol tolerance and alcoholic fermentation efficiency of
Saccharomyces cerevisiae
.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><pmid>32656576</pmid><doi>10.1007/s11274-020-02881-8</doi><orcidid>https://orcid.org/0000-0001-8043-739X</orcidid></addata></record> |
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| issn | 0959-3993 1573-0972 |
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| subjects | Alcoholic beverages Amino acids Applied Microbiology Bacteria Beer Beer - microbiology Biochemistry Biofuels Biomedical and Life Sciences Biotechnology Carbohydrates Cell surface Cellulases - metabolism Cellulolytic bacteria Cellulolytic enzymes Cellulose Cellulose - metabolism Efficiency Environmental Engineering/Biotechnology Enzymes Ethanol Ethanol - metabolism Fermentation Food industry Food Microbiology Food processing industry Food sources Fungi Gene Expression Regulation, Fungal Genetic Engineering Genetic modification Life Sciences Lysis Microbiology Oxidative stress Proteins Review Saccharomyces cerevisiae Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - metabolism Stress, Physiological Transcription Factors - genetics Transcription Factors - metabolism Wine Wine - microbiology Wines Yeast Yeasts |
| title | Factors affecting yeast ethanol tolerance and fermentation efficiency |
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