Genetic improvement of Saccharomyces cerevisiae for xylose fermentation

There is considerable interest in recent years in the bioconversion of forestry and agricultural residues into ethanol and value-added chemicals. High ethanol yields from lignocellulosic residues are dependent on efficient use of all the available sugars including glucose and xylose. The well-known...

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Vydané v:Biotechnology advances Ročník 25; číslo 5; s. 425 - 441
Hlavní autori: Chu, Byron C.H., Lee, Hung
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: Oxford Elsevier Inc 01.09.2007
New York, NY Elsevier
Predmet:
Bioethanol
Biological and medical sciences
Biomass
Biomass conversion
Biotechnology
Biotechnology - methods
Ethanol - chemistry
Fermentation
Fundamental and applied biological sciences. Psychology
Genetic Engineering - methods
Metabolic engineering
Models, Biological
Models, Chemical
Oxidation-Reduction
Pentose
Saccharomyces cerevisiae
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - metabolism
Species Specificity
Xylitol
Xylose
Xylose - chemistry
Xylose - metabolism
Xylose
Xylitol
Pentose
Metabolic engineering
Bioethanol
Biomass conversion
Fermentation
Saccharomyces cerevisiae
Xylitol; Xylose
Yeast
Ethanol
Biomass
Fungi
Bioethanol; Biomass conversion; Fermentation; Metabolic engineering; Pentose; Saccharomyces cerevisiae
Genetic improvement
Ascomycetes
Thallophyta
ISSN:0734-9750, 1873-1899
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Popis
Shrnutí:There is considerable interest in recent years in the bioconversion of forestry and agricultural residues into ethanol and value-added chemicals. High ethanol yields from lignocellulosic residues are dependent on efficient use of all the available sugars including glucose and xylose. The well-known fermentative yeast Saccharomyces cerevisiae is the preferred microorganism for ethanol production, but unfortunately, this yeast is unable to ferment xylose. Over the last 15 years, this yeast has been the subject of various research efforts aimed at improving its ability to utilize xylose and ferment it to ethanol. This review examines the research on S. cerevisiae strains that have been genetically modified or adapted to ferment xylose to ethanol. The current state of these efforts and areas where further research is required are identified and discussed.
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ISSN:0734-9750
1873-1899
DOI:10.1016/j.biotechadv.2007.04.001