AEM
Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Jiménez, J.
Right arrow Articles by Benítez, T.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Jiménez, J.
Right arrow Articles by Benítez, T.
Agricola
Right arrow Articles by Jiménez, J.
Right arrow Articles by Benítez, T.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1988 April; 54(4): 917-922
Copyright © 1988, American Society for Microbiology. All Rights Reserved.

Selection of Ethanol-Tolerant Yeast Hybrids in pH-Regulated Continuous Culture

Juan Jiménez* and Tahía Benítez

Departamento de Genetica, Facultad de Biologia, Universidad de Sevilla, Apartado 1095, E-41080 Seville, Spain

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 (pHc). 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.

FOOTNOTES

* Corresponding author.

Appl Environ Microbiol. 1988 April; 54(4): 917-922
Copyright © 1988, American Society for Microbiology. All Rights Reserved.





Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
J. Bacteriol. Microbiol. Mol. Biol. Rev. Eukaryot. Cell All ASM Journals

Copyright © 1988 by the American Society for Microbiology. All rights reserved.