Breeding a fermentative yeast at high temperature using protoplast fusion

Sakanaka, Kazunobu; Wen, Yan; Kishida, Masao; Sakai, Taku

doi:10.1016/0922-338x(96)87585-4

Cited by 16 publications

(3 citation statements)

References 13 publications

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“…These parental strains can be from the same species, but often a Saccharomyces strain is combined with a nonconventional yeast displaying a specific trait, such as lactose utilization (Taya et al ., 1984; Farahnak et al ., 1986; Krishnamoorthy et al ., 2010; Guo et al ., 2012), temperature tolerance (Sakanaka et al ., 1996), osmotolerance (Spencer et al ., 1985; Loray et al ., 1995; Lucca et al ., 2002), starch degradation (Kishida et al ., 1996), killer activity (Gunge & Sakaguchi, 1981), malic acid degradation (Carrau et al ., 1994), or (hemi)cellulose hydrolysate utilization (Pina et al ., 1986; Heluane et al ., 1993; Table1). …”

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

404

288

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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

404

288

View full text Add to dashboard Cite

show abstract

“…In a separate study (Krishnamoorthy et al 2010), fused S. cerevisiae and K. marxianus and the resultant fusants produced more ethanol than the parent strain (12.5% from 18.09 g L −1 of biomass). Earlier in 1996, Sakanaka et al (1996) also fused S. cerevisiae and K. marxianus. Among the 40 fusants obtained fusant F1 showed better traits than its parental strains in terms of its growth at high temperature and fermentation abilities.…”

Section: Protoplast Fusion and Genome Shufflingmentioning

confidence: 97%

Tracking strategic developments for conferring xylose utilization/fermentation by Saccharomyces cerevisiae

Sharma

Arora

2020

Ann Microbiol

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Purpose Efficient ethanol production through lignocellulosic biomass hydrolysates could solve energy crisis as it is economically sustainable and ecofriendly. Saccharomyces cerevisiae is the work horse for lignocellulosic bioethanol production at industrial level. But its inability to ferment and utilize xylose limits the overall efficacy of the process. Method Data for the review was selected using different sources, such as Biofuels digest, Statista, International energy agency (IEA). Google scholar was used as a search engine to search literature for yeast metabolic engineering approaches. Keywords used were metabolic engineering of yeast for bioethanol production from lignocellulosic biomass. Result Through these approaches, interconnected pathways can be targeted randomly. Moreover, the improved strains genetic makeup can help us understand the mechanisms involved for this purpose. Conclusion This review discusses all possible approaches for metabolic engineering of yeast. These approaches may reveal unknown hidden mechanisms and construct ways for the researchers to produce novel and modified strains.

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“…The metabolic alteration of the yeast for ethanol production has been attempted through mutation, fusion, and recombination. Improvements in yeast metabolism have been reported by mutation and fusion between S. cerevisiae and Zygosaccharomyces fermentati [7], S. cerevisiae and Pichia stipitis [8], Kluyveromyces marxianus TS8-1 and TS87-8 [9], and S. cerevisiae and Candida shehatae [10]. During culture passages, however, some fusants were dissociated into segregants resembling the parental strains [8], and fusant offspring are almost completely sterile mainly because of the inability of the chromosomes of the partner genomes to pair or to recombine [11].…”

Section: Introductionmentioning

confidence: 99%

A xylose-fermenting yeast hybridized by intergeneric fusion between Saccharomyces cerevisiae and Candida intermediamutants for ethanol production

Kahar

Tanaka

2014

Sustain Chem Process

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Background: Bioethanol production from lignocellulosic biomass, in particular xylose, is currently of great concern, given the abundance of this sugar in the world, because Saccharomyces cerevisiae, which is widely used for bioethanol production, is unable to naturally ferment xylose. The aim of this study was to obtain a novel yeast capable of stably producing ethanol from biomass containing xylose by protoplast fusion between S. cerevisiae and xylose-utilizing yeast. Results: We describe a novel xylose-fermenting yeast strain, FSC1, developed for ethanol production by intergeneric hybridization between S. cerevisiae and Candida intermedia mutants by using a protoplast fusion technique. The characteristics of the FSC1 strain are reported with respect to xylose fermentation, morphology, gene, and protein expression. Mutation of the parental strains prior to protoplast fusion endowed the FSC1 strain with the ability to convert xylose to ethanol. Microscopic analysis confirmed that the parental and FSC1 strains produced spores in the potassium acetate medium. The FSC1 strain is uninucleate diploid, has a stable metabolism, and expresses proteins at a higher level than the parental strains. We found that FSC1 strain could stably achieve an ethanol yield of 0.38 g/g-substrate in fermentation of a mixture of glucose and xylose. In addition, the fermentation ability of FSC1was improved by successive chemical mutation, resulting in a higher ethanol yield of 0.42 g/g-substrate, corresponding to 82% theoretical yield. Conclusions:The mutation-fusion technique we have described here is very useful for the development of intergeneric hybrids capable of xylose fermentation, and the FSC strains generated using this technique have the potential for industrial use in ethanol production from lignocellulosic biomass.

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Breeding a fermentative yeast at high temperature using protoplast fusion

Cited by 16 publications

References 13 publications

Improving industrial yeast strains: exploiting natural and artificial diversity

Improving industrial yeast strains: exploiting natural and artificial diversity

Tracking strategic developments for conferring xylose utilization/fermentation by Saccharomyces cerevisiae

A xylose-fermenting yeast hybridized by intergeneric fusion between Saccharomyces cerevisiae and Candida intermediamutants for ethanol production

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