VTI National Transport Research Database

Molekylär fysiologi av industriella icke konventionella jästsvampars konkurrenskraft och stressreaktion (Molecular physiology of industrial non-conventional yeasts competitiveness and stress reaction)

  • Sveriges lantbruksuniversitet (SLU), Universitet eller högskola, 202100-2817
Sponsors, duration, budget: Energimyndigheten ; 2011-01-01 -- 2014-12-31 ; 3200000 kronorRegistration number:
  • Energimyndigheten 2010004589
Subject(s): Abstract: Projektet syftar till att öka förståelsen för de mekanismer som påverkar konkurrensen i industriell etanolproduktionen. Projektet avser samtidigt att skapa en djupare förståelse för organismers stressreaktioner vid etanolproduktionen på grund av begränsad substrattillgänglighet, inhibitorer och kontaminanter. Abstract: Non-conventional yeasts (i.e. all known yeast species except Saccharomyces cerevisiae, Candida albicans and Schizosaccharomyces pombe) are a currently under-utilised resource with a great academic and industrial potential. The non-conventional yeast Dekkera bruxellensis outcompeted the traditional ethanol production yeast S. cerevisiae in glucose limited, high cell density industrial and laboratory scale ethanol fermentations, although it is growing slower than S. cerevisiae. This competitiveness is probably due to a more efficient metabolism. D. bruxellensis had a similar tolerance to and ability to ferment lignocellulose hydrolysate compared to industrial S. cerevisiae strains. In the applied project, cellular responses to substrate limitation, stressful substrates (lignocellulose) and bacterial contaminations will be unravelled on the transcriptional, protein and metabolite level using next generation sequencing technology, enzyme activity determination and NMR. Specific metabolic and regulatory pathways for sugar uptake, energy metabolism, detoxification mechanisms and response to bacterial contamination will be identified. This will result in a comprehensive understanding of evolution of different yeast strategies to cope with environmental stress and in applied terms to a theory based selection of strains and fermentation conditions in industrial processes instead of the currently used trial and error strategy.
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