Isolation by genetic and physiological characteristics of a fuel-ethanol fermentative Saccharomyces cerevisiae strain with potential for genetic manipulation

• Published in: Journal of industrial microbiology & biotechnology Vol. 32; no. 10; pp. 481 - 486
• Main Authors: Filho, Eurípedes Alves da Silva, de Melo, Hélio Fernandes, Antunes, Daiane Felberg, Santos, Scheila Karina Brito dos, Resende, Alecsandra do Monte, Simões, Diogo Ardaillon, de Morais Jr, Marcos Antonio
• Format: Journal Article
• Language: English
• Published: Heidelberg Berlin/Heidelberg : Springer-Verlag 01-10-2005; Springer; Oxford University Press
• Subjects: Acids; Adaptation, Physiological; Biological and medical sciences; Biotechnology; Distilleries; DNA Fingerprinting; Ethanol; Ethanol - metabolism; ethanol fermentation; ethanol production; Fermentation; fuels; Fundamental and applied biological sciences. Psychology; genetic engineering; Industrial Microbiology; Microbiology; Population stability; Saccharomyces cerevisiae; Saccharomyces cerevisiae - classification; Saccharomyces cerevisiae - isolation & purification; Saccharomyces cerevisiae - physiology; Saccharum - metabolism; Species Specificity; stress tolerance; Sugarcane; sugarcane juice; Yeast; Yeasts; Brazil; Molecular typing; Yeast; Typing; Ethanol; Selection; Tolerance; Strain selection; Biofuel; Fermentation; Stress; Yeast transformation; Fungi; Ethanol fermentation; Stress tolerance; Genetics; Isolation; Ascomycetes; Physiology; Saccharomyces cerevisiae; Thallophyta
• DOI: 10.1007/s10295-005-0027-6
• EISSN: 1476-5535
• ISSN: 1367-5435

Fuel ethanol fermentation process is a complex environment with an intensive succession of yeast strains. The population stability depends on the use of a well-adapted strain that can fit to a particular industrial plant. This stability helps to keep high level of ethanol yield and it is absolutely required when intending to use recombinant strains. Yeast strains have been previously isolated from different distilleries in Northeast Brazil and clustered in genetic strains by PCR-fingerprinting. In this report we present the isolation and selection of a novel Saccharomyces cerevisiae strain by its high dominance in the yeast population. The new strain, JP1 strain, presented practically the same fermentative capacity and stress tolerance like the most used commercial strains, with advantages of being highly adapted to different industrial units in Northeast Brazil that used sugar cane juice as substrate. Moreover, it presented higher transformation efficiency that pointed out its potential for genetic manipulations. The importance of this strain selection programme for ethanol production is discussed.