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Identification of glycolaldehyde as the key inhibitor of bioethanol fermentation by yeast and genome-wide analysis of its toxicity.

Summary of "Identification of glycolaldehyde as the key inhibitor of bioethanol fermentation by yeast and genome-wide analysis of its toxicity."

Degradation of lignocellulose with pressurised hot water is an efficient method of bioethanol production. However, the resultant solution inhibits ethanol fermentation by Saccharomyces cerevisiae. Here, we first report that glycolaldehyde, which is formed when lignocellulose is treated with pressurised hot water, inhibits ethanol fermentation. The final concentration of glycolaldehyde formed by the treatment of lignocellulose with pressurised hot water ranges from 1 to 24 mM, and 1-10 mM glycolaldehyde was sufficient to inhibit fermentation. This result indicates that glycolaldehyde is one of the main substances responsible for inhibiting fermentation after pressurised hot water degradation of lignocellulose. Genome-wide screening of S. cerevisiae revealed that genes encoding alcohol dehydrogenase, methylglyoxal reductase, polysomes, and the ubiquitin ligase complex are required for glycolaldehyde tolerance. These novel findings will provide new perspectives on breeding yeast for bioethanol production from biomass treated with pressurised hot water.

Affiliation

Department of Environmental Sciences, Faculty of Agriculture, Saga University, Saga, 840-8502, Japan.

Journal Details

This article was published in the following journal.

Name: Biotechnology letters
ISSN: 1573-6776
Pages:

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Medical and Biotech [MESH] Definitions

An enzyme that catalyzes the oxidation of glycolaldehyde to glycolate, using NAD and NADP as COENZYMES.

A genus of the ascomycetous yeast in the family Saccharomycodaceae, order SACCHAROMYCETALES, that contributes to the spontaneous fermentation of cider. Anamorphic forms are in the genus KLOECKERA.

An analysis comparing the allele frequencies of all available (or a whole GENOME representative set of) polymorphic markers in unrelated patients with a specific symptom or disease condition, and those of healthy controls to identify markers associated with a specific disease or condition.

Mold and yeast inhibitor. Used as a fungistatic agent for foods, especially cheeses.

Protein factors released from one species of YEAST that are selectively toxic to another species of yeast.

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