Analysis of Isolated Yeast Strains from Different Sources for Bio-ethanol Production
Keywords:
Yeast, Bio-ethanol, Alcohol tolerance, Growth kinetics, DNS testAbstract
The generation of bioethanol and alcoholic beverages uses yeast (Saccharomyces cerevisiae) on a worldwide scale; however, its activity is hampered by the buildup of intracellularly produced ethanol on cell viability. In the past, various yeast strains and their condition of culture is being employed to lessen the ethanol stress impact on the expression of the gene; however, these methods are affected by a range of factors. But there are similarities observed in the gene ontology because of the effects of ethanol, which indicates that the energy production constraints compromise Saccharomyces cerevisiae's ability to respond to stress from ethanol by increasing the expression of genes related to glycolysis and the mitochondrial TCA cycle while decreasing the expression of ATP-mediated growth-associated processes. Saccharomyces cerevisiae was used as the reference strain in the current study. Different strains of yeast were isolated from different materials, and the growth of the strains isolated was monitored.
Further, the ethanol measurement was carried out using the DNS method. The yeast strain with the best growth rate was used in the alcohol tolerance test to withstand ethanol stress. In the future, the molecular underpinnings of the yeast strain's tolerance to alcohol can help with genetic engineering to create methods for enhancing its function under ethanol stress.
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