Princeton researchers discover genetic switch in yeast to boost isobutanol production

In New Jersey, yeast only creates a tiny amount of isobutanol. Now researchers at Princeton University have discovered a genetic switch that significantly ramps up production. The findings, published Nov. 13 in the journal Cell Systems, showed that the researchers were able to increase isobutanol production by roughly five times over that of standard yeast strains by making the yeast much more tolerant to isobutanol’s toxic effects. Isobutanol has about a 25% greater energy density than ethanol and is much better suited for use in vehicles than current ethanol-based fuels. Biofuels can be a renewable and environmentally friendly alternative to petroleum-based fuels.