Journal
CURRENT GENETICS
Volume 62, Issue 3, Pages 475-480Publisher
SPRINGER
DOI: 10.1007/s00294-015-0561-3
Keywords
Saccharomyces cerevisiae; Ethanol tolerance; Fermentation; Biofuel
Categories
Funding
- Fonds voor Wetenschappelijk Onderzoek (FWO)
- KU Leuven Program Financing
- European Research Council (ERC) [241426]
- Human Frontier Science (HFSP) program [RGP0050/2013]
- Vlaams Instituut voor Biotechnologie (VIB)
- European Molecular Biology Organization (EMBO) Young Investigator program
- FWO
- Agentschap voor Innovatie door Wetenschap en Technology (IWT)
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The brewer's yeast Saccharomyces cerevisiae displays a much higher ethanol tolerance compared to most other organisms, and it is therefore commonly used for the industrial production of bioethanol and alcoholic beverages. However, the genetic determinants underlying this yeast's exceptional ethanol tolerance have proven difficult to elucidate. In this perspective, we discuss how different types of experiments have contributed to our understanding of the toxic effects of ethanol and the mechanisms and complex genetics underlying ethanol tolerance. In a second part, we summarize the different routes and challenges involved in obtaining superior industrial yeasts with improved ethanol tolerance.
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