Advanced search
Start date

Isolation, Molecular characterization and gene expression in termotholerant and ethanol resistant strains of Saccharomyces cerevisiae


Brazil is currently the world's second largest ethanol producer, losing the first position only to the United States, where this activity is planned for fermentation using corn as an energy source and which has a high production cost. In Brazil, in order to maximize production, ethanol is produced by fermentation of sucrose from sugarcane by Saccharomyces cerevisiae in a process that requires 30°C as an optimal temperature. To mantain this condition, an installation of cooling systems it is necessary. However this system have a substantial cost and consumption of water. Another feature which limits the process is the maximum ethanol concentration that can be produced, since concentrations greater than 10% are toxic to most of strains. Recently, our research group acompanied the fermentation process during ethanol production isolating several invasive strains (wild). We currently have about 250 strains with different fermentative characteristics, including that of being able to ferment at high temperatures and in high concentrations of ethanol. In preliminary tests, some of these strains showed very promising results, with high fermentative yields in stress condition, compared to the industrial line stone-2 (PE-2) under ideal conditions. Thus, the aim of this project is to isolate and characterize in that strain library, unique strains that are able to growth at different temperatures and ethanol concentrations. Genetic characterization of these strains will be performed using biomarkers able to differentiate each strain. Once characterized, each strain will be tested for their ability in growth at different stresses, and also in relation to other features very important to the etanol industry, such as fermentation rates, rapid growth, contamination resistance and foaming formation. These strains will also be used for further genetic studies in order to understand the metabolic pathways and the differentially expressed genes, and can bring great benefits in the improvement of strains already used in etanol production and also in the development of new strains as high performance platforms for industrial use (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
More itemsLess items

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE SOUZA, JONAS PAULINO; DO PRADO, CLEITON DIAS; ELEUTHERIO, ELIS C. A.; BONATTO, DIEGO; MALAVAZI, IRAN; DA CUNHA, ANDERSON FERREIRA. Improvement of of Brazilian bioethanol production - Challenges and perspectives on the identification and genetic modification of new strains of Saccharomyces cerevisiae yeasts isolated during ethanol process. FUNGAL BIOLOGY, v. 122, n. 6, SI, p. 583-591, . (16/10130-7)
MANDUJANO, GUSTAVO P. LORCA; ALVES, HENRIQUE C.; PRADO, CLEITON D.; MARTINS, JEFERSON G. O.; NOVAES, HOSANA R.; MAIA DE OLIVEIRA DA SILVA, JOAO PEDRO; TEIXEIRA, GLEIDSON SILVA; OHARA, ANDRE; ALVES, MATEUS H. R.; PEDRINO, ISADORA C.; et al. dentification and selection of a new Saccharomyces cerevisiae strain isolated from Brazilian ethanol fermentation process for application in beer productio. FOOD MICROBIOLOGY, v. 103, . (16/13423-5, 18/20697-0, 17/12905-9, 19/07505-7, 16/10130-7)
PRADO, CLEITON D.; MANDRUJANO, GUSTAVO P. L.; SOUZA, JONAS. P.; SGOBBI, FLAVIA B.; NOVAES, HOSANA R.; DA SILVA, JOAO P. M. O.; ALVES, MATEUS H. R.; ELIODORIO, KEVY P.; CUNHA, GABRIEL C. G.; GIUDICI, REINALDO; et al. Physiological characterization of a new thermotolerant yeast strain isolated during Brazilian ethanol production, and its application in high-temperature fermentation. BIOTECHNOLOGY FOR BIOFUELS, v. 13, n. 1, . (16/10130-7, 18/17172-2, 19/08393-8, 18/20697-0)

Please report errors in scientific publications list by writing to: