ON THE FERMENTATIVE BEHAVIOR OF AUXOTROPHIC STRAINS OF SACCHAROMYCES CEREVISIAE
Abstract
The selection of latest yeast strains may lead to improvements in bioethanol production. Here, we’ve studied the fermentative capacity of various auxotrophic mutants of baker’s yeast, which are routinely used as hosts for the assembly of heterologous proteins. it’s recently been found that these strains exhibit physiological alterations and peculiar sensitivities concerning the parental prototrophic strains from which they derive. during this work the performance of auxotrophic S. cerevisiae CEN.PK strains were compared to the corresponding prototrophic strain, to S. cerevisiae T5bV, a strain isolated from grape must, and to a different auxotrophic strain, S. cerevisiae BY4741.
Keywords
Auxotrophic yeast.PK strainsEthanol yieldsFermentative capacityFermentative metabolismHow to Cite
License
Individual articles are published Open Access under the Creative Commons Licence: CC-BY 4.0.
