Genome-wide identification of <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis> genes required for tolerance to acetic acid |
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Authors: | Nuno P Mira Margarida Palma Joana F Guerreiro Isabel Sá-Correia |
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Institution: | 1.Institute for Biotechnology and Bioengineering,Centre for Biological and Chemical Engineering, Instituto Superior Técnico, Technical University of Lisbon,Lisboa,Portugal |
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Abstract: | Background Acetic acid is a byproduct of Saccharomyces cerevisiae alcoholic fermentation. Together with high concentrations of ethanol and other toxic metabolites, acetic acid may contribute
to fermentation arrest and reduced ethanol productivity. This weak acid is also a present in lignocellulosic hydrolysates,
a highly interesting non-feedstock substrate in industrial biotechnology. Therefore, the better understanding of the molecular
mechanisms underlying S. cerevisiae tolerance to acetic acid is essential for the rational selection of optimal fermentation conditions and the engineering of
more robust industrial strains to be used in processes in which yeast is explored as cell factory. |
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