New yeast strain could eliminate need for additional enzyme

In Illinois, the USDA has developed a strain of yeast that can tolerate cob-derived compounds that interfere with yeast growth and fermentation rates, but can also grow rapidly in high temperatures. The strain, developed at the National Center for Agricultural Utilization Research in Peoria, was able to start consuming the sugar in corn cob residues at a steady rate 24 hours after the beginning of the test– the comparison yeast wasn’t able to grow at all. The yeast would eliminate the need for an additional enzyme in the biofuels production process.

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