Isolation of a novel mutant strain of Saccharomyces cerevisiae by an ethyl methane sulfonate-induced mutagenesis approach as a high producer of bioethanol

Mobini-Dehkordi, Mohsen; Nahvi, Iraj; Zarkesh-Esfahani, Hamid; Ghaedi, Kamran; Tavassoli, Manoochehr; Akada, Rinji

doi:10.1263/jbb.105.403

Cited by 41 publications

(19 citation statements)

References 29 publications

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“…Mobini-Dehkordi et al . (2008) used EMS mutagenesis to develop mutants with increased ethanol production. In a different study, EMS was used to develop mutants with increased dough fermentation capacity (Angelov et al ., 1996).…”

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

“…community composition, pigmentation and several metabolic processes of algal systems by changing the structure of the genes coding the key enzymes [13] . EMS is a mutagenic agent which is capable of inducing point mutations by reaction with DNA and causing transitional changes in nucleotide sequences, such as A-T transition to G-C [28][29][30] . In the present study, UV-irradiation and EMS compound mutagenesis was used to breed a high-producing astaxanthin strain of H. pluvialis.…”

Section: As Shown Inmentioning

confidence: 99%

“…These results were consistent with the findings of Tripathi et al [13] and Chen et al [14] . Herbicides has been generally used for screening the mutants with desired properties because of their enzyme inhibitory actions [11,13,14,[28][29][30][31][32] . It had been reported that mutants with increased astaxanthin contents were obtained by screening with around 200 μmol/L nicotine, which was an inhibitor of lycopene β-cyclase, a key enzyme in astaxanthin biosynthetic pathway [14,31] .…”

Section: As Shown Inmentioning

confidence: 99%

Comparative analysis of astaxanthin and its esters in the mutant E1 of Haematococcus pluvialis and other green algae by HPLC with a C30 column

et al. 2008

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A gradient reversed-phase high-performance liquid chromatography (HPLC) method using a C30 column was developed for the simultaneous determination of astaxanthin, astaxanthin monoesters and astaxanthin diesters in the green algae Chlorococcum sp., Chlorella zofingiensis, Haematococcus pluvialis and the mutant E1, which was obtained from the mutagenesis of H. pluvialis by exposure to UV-irradiation and ethyl methanesulphonate (EMS) with subsequent screening using nicotine. The results showed that the contents of total astaxanthins including free astaxanthin and astaxanthin esters ranged from 1.4 to 30.9 mg/g dry biomass in these green algae. The lower total astaxanthin levels (< 2 mg/g dry biomass) were detected in the green algae Chlorococcum sp. and C. zofingiensis. The higher total astaxanthin levels (>16 mg/g dry biomass) were found in the green alga H. pluvialis and its mutant E1. It is notable that the mutant E1 is found to have considerably higher amounts of total astaxanthin (30.9 mg/g) as compared to the wild strain of H. pluvialis (16.1 mg/g). This indicates that UV-irradiation and EMS compound mutagenesis with subsequent screening using nicotine is an effective method for breeding of a high-producing astaxanthin strain of H. pluvialis. In addition, the green alga C. zofingiensis had a remarkably higher percentage of astaxanthin diesters (76.3% of total astaxanthins) and a remarkably lower percentage of astaxanthin monoesters (18.0% of total astaxanthins) in comparison with H. pluvialis (35.5% for diesters and 60.9% for monoesters), the mutant E1 (49.1% and 48.1%) and Chlorococcum sp. (18.0% and 58.6%).

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“…The fi nal fermentation media was heated to a point where 3/4 of the initial volume vaporized (to ensure complete stripping of ethanol and prevent vaporization of other organic volatiles). The ethanol was measured by reading the optical density of sulfochromic acid reagent at 574 nm after distillation 22 . The ethanol standard curve was prepared using the pure ethanol (Merck), to determine the ethanol content of the supernatant.…”

Section: Methodsmentioning

confidence: 99%

Performance Evaluation of Sweet Sorghum Juice and Sugarcane Molasses for Ethanol Production

Hatamipour

Almodares

Ahi

et al. 2015

Polish Journal of Chemical Technology

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Sweet sorghum juice and traditional ethanol substrate i.e. sugarcane molasses were used for ethanol production in this work. At the end of the fermentation process, the sweet sorghum juice yielded more ethanol with higher ethanol concentration compared to sugarcane molasses in all experiments. The sweet sorghum juice had higher cell viability at high ethanol concentrations and minimum sugar concentration at the end of the fermentation process. The ethanol concentration and yield were 8.9% w/v and 0.45 g/g for sweet sorghum in 80 h and 6.5% w/v and 0.37 g/g for sugarcane molasses in 60 h, respectively. The fi ndings on the physical properties of sweet sorghum juice revealed that it has better physical properties compared to sugarcane molasses, resulting to enhanced performance of sweet sorghum juice for ethanol production

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Isolation of a novel mutant strain of Saccharomyces cerevisiae by an ethyl methane sulfonate-induced mutagenesis approach as a high producer of bioethanol

Cited by 41 publications

References 29 publications

Improving industrial yeast strains: exploiting natural and artificial diversity

Improving industrial yeast strains: exploiting natural and artificial diversity

Comparative analysis of astaxanthin and its esters in the mutant E1 of Haematococcus pluvialis and other green algae by HPLC with a C30 column

Performance Evaluation of Sweet Sorghum Juice and Sugarcane Molasses for Ethanol Production

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