Improvement of multiple stress tolerance in yeast strain by sequential mutagenesis for enhanced bioethanol production

Kumari, Rajni; Pramanik, Krishna

doi:10.1016/j.jbiosc.2012.07.007

Cited by 36 publications

(18 citation statements)

References 37 publications

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“…Alternatively, strains obtained by genetic modification or breeding can also be further improved using random mutagenesis. For instance, Kumari & Pramanik (2012) subjected a hybrid between S. cerevisiae and Pachysolen tannophilus to multiple rounds of mutagenesis in order to increase its tolerance to high temperature, ethanol, and toxic compounds.…”

Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

380

286

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Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.

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Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

380

286

View full text Add to dashboard Cite

show abstract

“…A considerable amount of research is now focused on enzymatic and inhibitory mechanisms associated with the cellulase complex (86,88,89). The supplementation with BGLs during hydrolysis, and removal of sugars during hydrolysis by ultra-filtration or SSF are some of the methods that have been developed to reduce inhibition of hydrolysis (94). Consolidated bio-processing (CBP) is one of the strategies that have been proposed as a solution to reduce enzyme cost contribution, whereby a single microorganism capable of both producing biomass hydrolysing enzymes and fermenting the released sugars to ethanol e.g., a fermentative microbe is engineered with a cellulolytic system (95).…”

Section: Enzyme Hydrolysismentioning

confidence: 99%

Heterologous expression of cellulase genes in natural Saccharomyces cerevisiae strains

Davison

Haan

Zyl

2016

Appl Microbiol Biotechnol

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“…In the cited research, these authors described a wild strain with higher fermentation performance in the presence of 0.5 g.L -1 of furfural and 7.6 g.L -1 of 5-HMF compared to an industrial strain and a laboratory strain, demonstrating interest in searching for wild isolates with the appropriate profile. Kumari and Pramanik (2012) selected mutant yeasts that showed good tolerance to high temperatures and ethanol. They reported that both growth and ethanol production processes in xylose fermenting yeasts were strongly inhibited at an initial vanillin concentration of 1.0 g.L -1…”

Section: Discussionmentioning

confidence: 99%

Efficient production of second generation ethanol and xylitol by yeasts from Amazonian beetles (Coleoptera) and their galleries

Souza¹,

Valentim²,

Nogueira³

et al. 2017

Afr. J. Microbiol. Res.

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Beetles of the Passalidae family live and feed on decaying wood and their guts are richly colonized by yeasts. The goal of this research was to prospect xylolytic yeasts with potential for the production of second-generation bioethanol. Therefore, 83 specimens of beetles belonging to the Passalidae and the Scarabaeidae families were collected in the Amazonian rainforest in Itacoatiara -AM, Brazil. Morphological differences of the beetles were identified and 25 chosen specimens were dissected. Yeasts from galleries inhabited by beetles and from insect guts were isolated. Isolates were previously selected through tolerance tests for temperature, ethanol and xylose assimilation capacity. Those isolates were then submitted to a panel of conditions related to ethanol production. The ethanol production reached 24.70 g.L -1 and the xylitol production reached 21.66 g.L -1. One of the isolates with a promising profile was identified as Spathaspora roraimanensis and six as Spathaspora passalidarum. Three isolates showed to be more promising and, curiously, all came from the gut of the species Popilius marginatus (Percheron, 1835). In plate testing, however, the isolates obtained from galleries showed a greater capacity to assimilate xylose. As reported in this field of study, no isolate tolerated all conditions tested. Wild isolates with this profile may be used for testing larger-scale ethanol production, genetic engineering, or evolutionary techniques.

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Improvement of multiple stress tolerance in yeast strain by sequential mutagenesis for enhanced bioethanol production

Cited by 36 publications

References 37 publications

Improving industrial yeast strains: exploiting natural and artificial diversity

Improving industrial yeast strains: exploiting natural and artificial diversity

Heterologous expression of cellulase genes in natural Saccharomyces cerevisiae strains

Efficient production of second generation ethanol and xylitol by yeasts from Amazonian beetles (Coleoptera) and their galleries

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