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Title: Selection of ethanol-tolerant yeast hybrids in pH-regulated continuous culture

Abstract

Hybrids between naturally occurring wine yeast strains and laboratory strains were formed as a method of increasing genetic variability to improve the ethanol tolerance of yeast strains. The hybrids were subjected to competition experiments under continuous culture controlled by pH with increasing ethanol concentrations over a wide range to select the fastest-growing strain at any concentration of ethanol. The continuous culture system was obtained by controlling the dilution rate of a chemostat connected to a pH-meter. The nutrient pump of the chemostat was switched on and off in response to the pH of the culture, which was thereby kept near a critical value (pH/sub c/). Under these conditions, when the medium was supplemented with ethanol, the ethanol concentration of the culture increased with each pulse of dilution. A hybrid strain was selected by this procedure that was more tolerant than any of the highly ethanol-tolerant wine yeast strains at any concentration of ethanol and was able to grow at up to 16% (vol/vol) ethanol. This improvement in ethanol tolerance led to an increase in both the ethanol production rate and the total amount of ethanol produced.

Authors:
;
Publication Date:
Research Org.:
Universidad de Sevilla (Spain)
OSTI Identifier:
6993667
Resource Type:
Journal Article
Journal Name:
Appl. Environ. Microbiol.; (United States)
Additional Journal Information:
Journal Volume: 54:4
Country of Publication:
United States
Language:
English
Subject:
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.; 09 BIOMASS FUELS; ETHANOL; TOLERANCE; YEASTS; GENETIC ENGINEERING; CONTINUOUS CULTURE; GENETIC VARIABILITY; HYBRIDIZATION; PH VALUE; ALCOHOLS; BIOLOGICAL VARIABILITY; FUNGI; HYDROXY COMPOUNDS; MICROORGANISMS; ORGANIC COMPOUNDS; PLANTS; 560300* - Chemicals Metabolism & Toxicology; 090222 - Alcohol Fuels- Preparation from Wastes or Biomass- (1976-1989)

Citation Formats

Jimenez, J, and Benitez, T. Selection of ethanol-tolerant yeast hybrids in pH-regulated continuous culture. United States: N. p., 1988. Web.
Jimenez, J, & Benitez, T. Selection of ethanol-tolerant yeast hybrids in pH-regulated continuous culture. United States.
Jimenez, J, and Benitez, T. 1988. "Selection of ethanol-tolerant yeast hybrids in pH-regulated continuous culture". United States.
@article{osti_6993667,
title = {Selection of ethanol-tolerant yeast hybrids in pH-regulated continuous culture},
author = {Jimenez, J and Benitez, T},
abstractNote = {Hybrids between naturally occurring wine yeast strains and laboratory strains were formed as a method of increasing genetic variability to improve the ethanol tolerance of yeast strains. The hybrids were subjected to competition experiments under continuous culture controlled by pH with increasing ethanol concentrations over a wide range to select the fastest-growing strain at any concentration of ethanol. The continuous culture system was obtained by controlling the dilution rate of a chemostat connected to a pH-meter. The nutrient pump of the chemostat was switched on and off in response to the pH of the culture, which was thereby kept near a critical value (pH/sub c/). Under these conditions, when the medium was supplemented with ethanol, the ethanol concentration of the culture increased with each pulse of dilution. A hybrid strain was selected by this procedure that was more tolerant than any of the highly ethanol-tolerant wine yeast strains at any concentration of ethanol and was able to grow at up to 16% (vol/vol) ethanol. This improvement in ethanol tolerance led to an increase in both the ethanol production rate and the total amount of ethanol produced.},
doi = {},
url = {https://www.osti.gov/biblio/6993667}, journal = {Appl. Environ. Microbiol.; (United States)},
number = ,
volume = 54:4,
place = {United States},
year = {Fri Apr 01 00:00:00 EST 1988},
month = {Fri Apr 01 00:00:00 EST 1988}
}