Laboratory evolution for forced glucose-xylose co-consumption enables identification of mutations that improve mixed-sugar fermentation by xylose-fermenting Saccharomyces cerevisiae

FEMS Yeast Research

Volumn 18, Issue 6, 2018, Pages

  Papapetridis, Ioannis ^a   Verhoeven, Maarten D ^a   Wiersma, Sanne J ^a   Goudriaan, Maaike ^a   Van Maris, Antonius J A ^a,b   Pronk, Jack T ^a  

^a DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

^b ALBANOVA UNIVERSITY CENTER   (Sweden)

Author keywords

Biofuels; Fermentation; Industrial biotechnology; Pentoses; Redox engineering; Yeast

Indexed keywords

GLUCOSE; GLUCOSE 6 PHOSPHATE ISOMERASE; RIBULOSE PHOSPHATE; SUGAR; XYLOSE; XYLOSE ISOMERASE; ALCOHOL; SACCHAROMYCES CEREVISIAE PROTEIN;

ARTICLE; FERMENTATION; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS IDENTIFICATION; FUNGUS MUTATION; NONHUMAN; SACCHAROMYCES CEREVISIAE; WHOLE GENOME SEQUENCING; BIOREACTOR; DIRECTED MOLECULAR EVOLUTION; ENZYMOLOGY; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; MUTATION; PROCEDURES; TIME FACTOR;

BIOREACTORS; DIRECTED MOLECULAR EVOLUTION; ETHANOL; FERMENTATION; GLUCOSE; INDUSTRIAL MICROBIOLOGY; MUTATION; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TIME FACTORS; XYLOSE;

EID: 85052527333     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1093/femsyr/foy056     Document Type: Article

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