MIT researchers develop way to boost yeast tolerance to ethanol

October 8, 2014 |

In Massachusetts, researchers at MIT and the Whitehead Institute for Biomedical Research have identified a new way to boost yeast tolerance to ethanol by simply altering the composition of the medium in which the yeast are grown. They report the findings, which they believe could have a significant impact on industrial biofuel production, in this week’s issue of the journal Science.

Ethanol and other alcohols can disrupt yeast cell membranes, eventually killing the cells. The MIT team found that adding potassium and hydroxide ions to the medium in which yeast grow can help cells compensate for that membrane damage. By making these changes, the researchers were able to boost yeast’s ethanol production by about 80 percent. They also showed that this approach works with commercial yeast strains and other types of alcohols, including propanol and butanol, which are even more toxic to yeast.

 

Category: Research

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