In collaboration with colleagues at the University of Sao Paulo (Brazil), Kluyver Centre researchers successfully altered the energetics of sucrose metabolism in bakers' yeast. By a combination of genetic modification and 'evolution in the laboratory', the ethanol yield on sucrose was increased by 11%.
Production of bioethanol from cane sugar (sucrose) with bakers' yeast is the single largest process in microbial biotechnology. In collaboration with colleagues at the University of Sao Paulo (Brazil), Kluyver Centre researchers successfully altered the energetics of sucrose metabolism in bakers' yeast.
By a combination of genetic modification and 'evolution in the laboratory', the ethanol yield on sucrose was increased by 11%. Research is in progress to transfer this breakthrough result from the laboratory to large-scale production.
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