Дисертації з теми "Yeast Production"
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Anselme, Marc Joseph. "Immobilized yeast reactor for ethanol production." Thesis, Georgia Institute of Technology, 1985. http://hdl.handle.net/1853/11706.
Повний текст джерелаNamthabad, Sainath, and Ramesh Chinta. "Robust Encapsulation of Yeast for Bioethanol Production." Thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-17499.
Повний текст джерелаProgram: Industrial Biotechnology
Armstrong, Gareth Owen. "The production of resveratrol by wine yeast." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52557.
Повний текст джерелаENGLISH ABSTRACT: Grapevine is constantly under attack from a wide variety of pathogens including viruses, bacteria and fungi. In order to ensure survival, the grapevine has developed a vast array of defense mechanisms to combat invading organisms. A key element of this disease resistance is the production of phytoalexins, of which resveratrol is the primary component. The synthesis of resveratrol, together with other structural and biochemical defense mechanisms equips the plant to combat a number of pathogens resulting in the production of healthy grapes for the vinification of top quality wine. As part of the active disease response resveratrol is synthesised de novo in the berry skin at the site of infection, on recognition of the pathogen. Here it is able to limit the damage caused by the pathogen as well as preventing it from spreading. This gives the plant the opportunity to initiate its systemic acquired resistance thereby protecting the rest of the plant and preventing secondary infections. The fermentation of red wine on the grape skins allows for the extraction of resveratrol from the skin into the wine. Red wines therefore have a significantly higher concentration of resveratrol than white varieties, which contain little or no resveratrol at all. It is for this reason that the moderate consumption of wine, in particular red wine, is synonymous with a healthy lifestyle. The antioxidant and anti-inflammatory activities of resveratrol are important contributors to the cardiovascular benefits derived from the consumption of red wine. It now seems, however, that significant cardiovascular protection is derived from the synergistic action of resveratrol, the polyphenols and the alcohol in wine. With the wholesomeness of any food or beverage being of extreme importance, the aim of this project was to manipulate wine yeast to produce resveratrol during fermentation. This required the introduction of an entire metabolic pathway, by integrating plant genes into the yeast. Resveratrol synthase utilises three malonyl-CoA and one pcoumaroyl- CoA molecules to produce one molecule of resveratrol, Saccharomyces cerevisiae produces malonyl-CoA but no p-coumaroyl-CoA. Therefore, the following genes were obtained to enable yeast to produce p-coumaroyl-CoA: PAL, encoding phenylalanine ammonia-lyase to convert phenylalanine into cinnamic acid; C4H, encoding cinnamate-4- hydroxlyase to convert cinnamic acid into p-coumaric acid; and 4CL9 or 4CL216 encoding CoA-ligases to convert the p-coumaric acid into p-coumaroyl-CoA. To attain high-level expression, the genes were subcloned under the control of the phosphoglycerate kinase gene (PGK1) promoter and terminator. Due to integration problems with these expression cassettes and the fact that the yeast was able to consume p-coumaric acid, the 4CL9, 4CL216 and Vst1 (encoding resveratrol synthase) genes were subcloned under the control of the alcohol dehydrogenase (ADH2) and PGK1 promoters into episomal plasmids, respectively. A laboratory yeast strain containing both the Vst1 and 4CL9, or the Vst1 and 4CL216 genes was evaluated for its ability to utilise p-coumaric acid and produce resveratrol. Northem analysis confirmed that the Vst1, 4CL9 and 4CL216 genes were transcribed and over-expressed compared to the control strain. The transformants expressing the CoA-ligase genes utilised the p-coumaric acid faster than the control, although it was not possible to determine whether p-coumaroyl-CoA was produced. No resveratrol was produced under the assay conditions used. The results indicated that the yeast is unable to produce active resveratrol synthase, which is required to catalyse the final reaction in the production of resveratrol. Posttranslational modification, such as overglycosylation and disulphide formation, of the heterologous protein in yeast has been indicated as the possible reason for the lack of enzyme activity. This introduces an exciting area of research for the development of biotechnological tools with the ability to increase the production of active heterologous proteins in yeast.
AFRIKAANSE OPSOMMING: Wingerde word voortdurend deur 'n groot verskeidenheid patogene, insluitende virusse, bakteriee en swamme, aangeval. Ten einde oorlewing te verseker, het die wingerdstok In wye reeks verdedigingsmeganismes ontwikkel om weerstand te bied teen indringerorganismes. 'n Belangrike faktor in hierdie weerstand teen siektes is die produksie van fitoaleksiene, waarvan resveratrol die hoofkomponent is. Oeur die sintese van resveratrol, asook ander strukturele en biochemiese verdedigingsmeganismes, word die plant toegerus om weerstand te kan bied teen In hele aantal patogene ten einde gesonde druiwe te produseer wat gebruik kan word vir die vinifikasie van topgehalte wyn. As deel van die aktiewe reaksie teen siektes, word resveratrol de novo in die dop van die korrel by die plek van infeksie gesintetiseer sodra 'n patogeen herken word. Hier kan dit die skade deur die patogeen veroorsaak, beperk en verhoed dat dit versprei. Oit gee aan die plant die geleentheid om sy sistemies-verworwe weerstand te inisieer, en daardeur die res van die plant te beskerm, sowel as sekondere infeksies te verhoed. Die fermentasie van rooiwyn op die druifdoppe maak voorsiening vir die ekstraksie van resveratrol uit die dop na die wyn. Die konsentrasie van resveratrol in rooiwyn is dus beduidend hoer as in die wit varietelte, wat geen of baie min resveratrol bevat. Oit is dan juis die rede waarom die matige inname van wyn, veral rooi wyn, gesien word as In integrale deel van 'n gesonde leefwyse. Resveratrol se aktiwiteit as antioksidant en antiinflammatoriese middel lewer In belangrike bydrae tot die kardiovaskulere voordele wat verkry word uit die inname van rooiwyn. Oit blyk egter nou dat die beduidende kardiovaskulere beskerming gesetel is in die sinergistiese werking van resve ratro I, die polifenole en die alkohol in wyn. Aangesien die heilsaamheid van enige voedsel of drank van die uiterste belang is, was dit die doel van hierdie projek om wyngis te manipuleer ten einde tydens die fermentasieproses resveratrol te produseer. Hiervoor moes 'n volledige metaboliese pad daargestel word deur plantgene in die gis te inkorporeer. Resveratrol-sintase maak gebruik van drie maloniel-KoA-molekules en een p-kumarotel-Kos-molekule om een molekule resveratrol te produseer. Saccharomyces cerevisiae produseer maloniel-KoA, maar nie p-kumaroiel-Kcs, nie. Oie volgende gene is dus aangewend om die gis in staat te stel om p-kumarolel-Koe, te produseer: PAL, wat fenielalanien-ammoniak-liase enkodeer om fenielalanien om te sit na kaneelsuur; C4H, wat sinnamaat-4-hidroksliase enkodeer om kaneelsuur om te sit na p-kumaarsuur; en 4CL9 of 4CL216 wat KoA-ligases enkodeer om p-kumaarsuur om te sit na p-kumarolel-Kos, Om hoevlak-uitdrukking te verkry, is die gene gesubkloneer onder beheer van die fosfogliseraat-kinase-geen(PGK1)- promotor en -terminator. As gevolg van integrasieprobleme met hierdie uitdrukkingskassette en die feit dat die gis die p-kumaarsuur kon verteer, is die 4CL9-, 4CL216- en Vst1- (wat resveratrol-sintase enkodeer) gene na episomale plasmiede gesubkloneer onder beheer van die alkohol-dehidrogenase(ADH2)- en PGK1-promotors onderskeidelik. 'n Laboratorium-gisstam wat 6f beide die Vst1-geen en die 4CL9-geen, 6f die Vst1-geen en die 4CL216-geen bevat het, is geevalueer vir die verrnoe om pkumaarsuur te benut en resveratrol te produseer. Noordelike klad analises het bevestig dat die Vst1-, 4CL9- en 4CL216-gene getranskribeer en ooruitgedruk was in vergelyking met die kontrole-stam. Die transformante wat die KoA-ligases uitgedruk het, het die pkumaarsuur vinniger benut as wat die kontrole dit gedoen het, alhoewel dit nie moontlik was om vas te stel of o-kurnarotel-Kos, geproduseer is nie. Met die essai-kondisies wat gebruik is, is geen resveratroI geproduseer nie. Die resultate het daarop gedui dat die gis nie daartoe in staat is om aktiewe resveratrol-sintase, wat nodig is vir die katalise van die finale reaksie in die produksie van resveratrol, te produseer nie. Naomsettingsmodifikasies van die heteroloe protelen in die gis, soos oor-glikosilasie en disulfiedvorming, is aangewys as die moontlike rede vir die gebrek aan ensiemaktiwiteit. Dit stel In opwindende veld vir verdere navorsing voor, naamlik die ontwikkeling van biotegnologiese middele met die vermoe om die produksie van aktiewe heteroloe protelene in gis te verhoog.
Thipayarat, Aluck. "Production of human serum albumin by immobilized yeast." Related electronic resource: Current Research at SU : database of SU dissertations, recent titles available full text, 2002. http://wwwlib.umi.com/cr/syr/main.
Повний текст джерелаGrant, Stephanie Mary. "Production of astaxanthin by the yeast Phaffia rhodozyma." Thesis, Queen's University Belfast, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324833.
Повний текст джерелаFairbairn, Samantha. "Stress, fermentation performance and aroma production by yeast." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20336.
Повний текст джерелаENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and initiate the physiological changes needed to adapt to stress, has been linked to slow or incomplete (residual sugar > 4 g/L) fermentations. Wine yeast strains differ in genotype; this is manifested as differences in their stress tolerance, and fermentation performance. The first goal of this study was to evaluate how the initial sugar (200 or 240 g/L) and nitrogen (50, 100, 250, or 400 mg/L) content, and the fermentation temperature (15°C or 20°C) affected the fermentation performance of 17 commercial wine yeast strains. Fermentation performance was evaluated based on the fermentation kinetics (lag phase, maximum fermentation rate and total weight loss by CO2 evolution), residual sugar content and yeast dry weight. The results demonstrate that the fermentation performances of commercial yeast cultures are significantly and differently affected by initial nitrogen and sugar levels, as well as the fermentation temperature. Additionally, excess nitrogen had a negative impact on the fermentation kinetics and sugar consumption. Nitrogen deficiency is a common cause of slow and incomplete fermentations, as it affects yeast growth and thus fermentation rates. Nitrogen supplements are routinely added at the onset of fermentation, reducing the risk of problematic fermentations. Therefore characterising the fermentative ability of a strain over a range of oenologically relevant conditions, could aid winemakers in selecting a yeast strain capable of fermenting a grape must (of known sugar and nitrogen levels) to completion at the desired fermentation temperature. Investigations on fermentation related stress generally focus on its influence on fermentation rate and sugar consumption. However, from a winemaking perspective, the strain’s ability to produce the desired volatile aroma compounds is equally important. Yet, literature provides little insight into the influence stress has on the volatile aroma profile; this is surprising as wine aroma is closely linked to wine quality and consumer liking. The final goal of this study was to evaluate changes to the volatile aroma profiles produced by five commercial yeast strains, in response to hyperosmotic and temperature stress. The concentrations of the aroma compounds were quantified using a gas chromatograph coupled to a flame ionization detector. The results show that hyperosmotic and temperature stress caused significant changes in the levels of a number of aroma compounds. Furthermore, the changes observed differed among the evaluated strains, as well as for the fermentation stress treatments studied. Future aims should be directed towards the potential application of yeast strain selection as a means to avoid problematic fermentations in grape must; in addition to the further characterisation of the relationship between stress and the resultant volatile aroma profile in wine.
AFRIKAANSE OPSOMMING: Gisrasse moet verskeie stresfaktore afweer tydens die wynmaak proses. Die onvermoë van ‘n wyngis om stres waar te neem en die nodige fisiologiese veranderinge te inisieer om aan te pas by die strestoestande word met slepende of onvolledige fermentasies (met ‘n residuele suiker van meer as 4 g/L) geassosieer. Wyngisrasse verkil in genotipe; wat as groot verskille in die graad van strestoleransie, en dus ook fermentasie sukses geopenbaar word. Die eerste doelwit van hierdie studie was om te evalueer hoe die suiker (200 of 240 g/L) en stikstof (50, 100, 250, of 400 mg/L), asook die fermentasie temperatuur (15°C of 20°C) die fermentasie prestasie van 17 kommersiële wyngiskulture beïnvloed. Die sukses van fermentasie is geëvalueer op grond van fermentasie kinetika (sloerfase, maksimum fermentasiespoed en totale gewigsverlies as CO2 verlies), die residuele suiker inhoud en die gis droë massa. Die resultate demonstreer dat die fermentasie sukses van kommersiële giskulture beduidend en verskillend beïnvloed word deur die aanvangsstikstof en – suikerkonsentrasies, asook die fermentasie temperatuur. Daarbenewens, wanneer stikstof in oormaat teenwoordig is kan dit ‘n negatiewe impak op fermentasietempo en suiker metabolisme hê. Beperkende vlakke van stikstof ‘n algemene oorsaak van slepende of onvolledige fermentasies, aangesien stikstof die groei en gevolglik ook die fermentasiespoed van gis beïnvloed. Stikstofaanvullings word dikwels tot druiwemos toegevoeg aan die begin van gisting, wat die risiko van probleemfermentasies verlaag. Dus kan die karakterisering van die fermentasievermoë van ‘n gisras vir ‘n reeks wynkundig relevante kondisies die wynmaker help om ‘n gisras te selekteer wat in staat is om ‘n druiwemos (waarvan die suiker en stikstofvlakke bekend is) droog te gis by die gewenste temperatuur. Meeste studies wat fermentasieverwante stress ondersoek, fokus op die die invloed daarvan op fermentasietempo en suikerverbruik. Van ‘n wynmaakperspektief is die gis se vermoë om die gewensde vlugtige aroma komponente te produseer egter ewe belangrik as die vermoë om fermentasie te voltooi. Tog verskaf die literatuur min insig tot die invloed van stres op die vlugtige aromaprofiel; wat verbasend is aangesien die aromaprofiel ‘n belangrike faktor is van die waargenome wynkwaliteit en daarom ook verbruikersvoorkeur. Die finale doelwit van hierdie projek was om die veranderinge tot die vlugtige aromaprofiel geproduseer deur vyf kommersiële gisrasse in reaksie op hiperosmotiese stres en temperatuur stres te evalueer. Die konsentrasies van die aromakomponente is gekwantifiseer deur gas chromatografie gekoppel aan vlam‐ioniserende deteksie. Die resultate wys dat hiperosmotiese‐ en temperatuur stres beduidende veranderinge meebring in die vlakke van ‘n aantal aromakomponente. Verder is die waargenome veranderinge ook verskillend vir die geëvalueerde gisrasse, asook vir die verskille stresbehandelings wat ondersoek is. Toekomstige studies behoort gerig te wees op die toepassing van gis seleksie om potensiële probleemfermentasies in druiwemos te voorkom; asook die verdere karakterisering van die verhouding tussen omgewingstresfaktore en die gevolglike vlugtige aromaprofiel in wyn.
Hemmati, Naghmeh. "Engineering yeast strains to enhance bioethanol production efficiency /." Available to subscribers only, 2008. http://proquest.umi.com/pqdweb?did=1674956301&sid=4&Fmt=2&clientId=1509&RQT=309&VName=PQD.
Повний текст джерелаTai-Wong, Sue Mei. "Origin and genetic manipulation of brewing lager yeast." Thesis, University of Oxford, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.249282.
Повний текст джерелаMcCormack, P. J. "The ecological significance of antibiotic production to yeasts and yeast-like organisms on the phylloplane." Thesis, University of Kent, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304835.
Повний текст джерелаAltabet, Altaher Ibrahim. "Siderophore and pigment production by Candida albicans." Thesis, University of Glasgow, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360169.
Повний текст джерелаBorrull, Riera Anna. "Yeast stress responses to acclimation for sparkling wine production." Doctoral thesis, Universitat Rovira i Virgili, 2016. http://hdl.handle.net/10803/396076.
Повний текст джерелаLa presente tesis doctoral pretende profundizar en el conocimiento sobre la respuesta estrés de las levaduras durante el proceso de aclimatación para la realización de la segunda fermentación para producir vinos escumosos. El principal estrés, el etanol, tiene un efecto sinérgico con muchos otros estreses. A pesar de que este proceso, que tiene lugar antes de la inoculación a la segunda fermentación, ha sido realizado en bodegas durante muchos años, la fase de latencia después de la inoculación, así como la pequeña proliferación celular indican que las levaduras no están completamente adaptadas al medio. Un escenario tan complejo como este debería ser estudiado para evitar células susceptibles a morir y que puedan dar lugar a una parada en la fermentación antes de acabarla. Se hizo un estudio citológico, metabólico y lipídico de las células aclimatadas para poder destacar las condiciones (como la disponibilidad de azúcar y oxígeno) para obtener un mejor diagnostico celular, así como los factores clave (como la actividad y morfología vacuolar, las reservas de carbohidratos, las especies reactivas de oxígeno o la rigidez de membrana) que podrían confirmar que esas levaduras están preparadas para realizar la segunda fermentación.
he present doctoral thesis deepends knowledge of the stress responses of yeast during acclimation process to perform secondary fermentation for sparkling wine production. The main stress factor, ethanol has as synergic effect with many others. Even acclimation process of yeast cells before being inoculated into secondary fermentation have been done by winemakers for ages, the lag phase after inoculation and the short cell proliferation indicate cells yeast are not completely adapted. Such a complex scenario should be studied to avoid cells susceptible to death which would stop fermentation before finishing. A cytological, metabolomic and lipidomic study has been done of acclimated cells; pointing out the conditions (as sugar and oxygen availability) to get the best cellular diagnostic as possible and the key factors (as vacuolar activity and morphology, carbohydrate reserves, reactive oxygen spices accumulation or membrane rigidity) which could confirm yeasts are ready to perform secondary fermentation.
Zhang, Zhigen. "Bioreactor studies of heterologous protein production by recombinant yeast." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq21404.pdf.
Повний текст джерелаJakkamsetty, Chamundeshwari, and Chaitanya Medapudi. "Stress tolerance of encapsulated yeast used for bioethanol production." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-9745.
Повний текст джерелаBawa, Zharain. "Improving recombinant human adenosine A2A receptor production in yeast." Thesis, Aston University, 2014. http://publications.aston.ac.uk/23176/.
Повний текст джерелаRizzi, John. "Production of emulsifier by Torulopsis petrophilum." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=64014.
Повний текст джерелаOgunlabi, Olugbenga. "Metabolic engineering of yeast (Saccharomyces cerevisiae) with a view to optimising butanol production." Thesis, University of Manchester, 2018. https://www.research.manchester.ac.uk/portal/en/theses/metabolic-engineering-of-yeast-saccharomyces-cerevisiae-with-a-view-to-optimising-butanol-production(6820196d-30e9-43fa-a3ee-8983c82374a5).html.
Повний текст джерелаTrollope, Kim. "Investigation of resveratrol production by genetically engineered Saccharomyces cervisiae strains /." Link to the online version, 2006. http://hdl.handle.net/10019/1247.
Повний текст джерелаWardrop, Forbes Robert. "The physiology of industrial yeast in continuous culture." Thesis, Abertay University, 1999. https://rke.abertay.ac.uk/en/studentTheses/61c9f775-b287-4b25-b92c-409c78252572.
Повний текст джерелаZHUANG, XUN. "ENGINEERING NOVEL TERPENE PRODUCTION PLATFORMS IN THE YEAST SACCHAROMYCES CEREVISIAE." UKnowledge, 2013. http://uknowledge.uky.edu/pss_etds/17.
Повний текст джерелаChamberlain, H. "Production of oraganoleptic compounds by distillers' yeast in continuous culture." Thesis, University of Glasgow, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.381361.
Повний текст джерелаTai, Mitchell. "Metabolic Engineering of oleaginous yeast for the production of biofuels." Thesis, Massachusetts Institute of Technology, 2012. http://hdl.handle.net/1721.1/76486.
Повний текст джерелаCataloged from PDF version of thesis.
Includes bibliographical references.
The past few years have introduced a flurry of interest over renewable energy sources. Biofuels have gained attention as renewable alternatives to liquid transportation fuels. Microbial platforms for biofuel production have become an attractive option for this purpose, mitigating numerous challenges found in crop-based production. Towards this end, metabolic engineering has established itself as an enabling technology for biofuels development. In this work we investigate the strategies of metabolic engineering for developing a biodiesel production platform, utilizing the oleaginous yeast Yarrowia lipolytica as the host organism. We establish new genetic tools for engineering Y. lipolytica beginning with an expression vector utilizing the genetic features from translation elongation factor 1-a (TEF). Additionally, a complementary plasmid was developed allowing for multiple plasmid integration. Bioinformatics analysis of intronic genes in hemiascomycetous yeast also identified relationships between functional pathways and intron enrichment, chronicling the evolutionary journey of yeast species. Next gene targets were examined within the lipid synthesis pathway: acetyl-coA carboxylase (ACC), delta9-desaturase (D9), ATP citrate lyase (ACL), and diacylglycerol acyltransferase (DGA). A combinatorial investigation revealed the order of contribution to lipid overproduction (from strongest to weakest): DGA, ACC, D9, ACL. Scale-up batch fermentation of selected strains revealed exceptionally high lipid accumulation and yield. These results demonstrate the balance between cellular growth and lipid production which is being modified through these genetic manipulations. We next explored utilization of alternative substrates to expand the capabilities and utility of Y. lipolytica. For xylose, a prevalent substrate in cellulosic feedstocks, expression of the redox pathway from Scheffersomyces stipitis and adaptation led to successful substrate utilization. Through the use of cofermentation, growth and productivity on xylose was improved dramatically with xylose-to-lipids conversion successfully demonstrated. For acetate, a potentially useful substrate for electrofuel production, lipid production using our strongest performing strain resulted in high lipid accumulation and yield. From this study, metabolic engineering of Y. lipolytica was successfully used to achieve exceptional lipid overproduction from a variety of substrates. Our genetic tools and recombinant strains establish a strong platform for the study and development of microbial processes for the production of biofuels.
by Mitchell Tai.
Ph.D.
Silverman, Andrew Michael. "Metabolic engineering strategies for increasing lipid production in oleaginous yeast." Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/103274.
Повний текст джерелаPage 11 out of sequence; inserted between page 4 and page 5. Page 209 blank. Cataloged from PDF version of thesis.
Includes bibliographical references.
Although petroleum and other fossil fuels have traditionally been used to fulfill our energy needs, rising concerns over energy security and the climate-changing effects of our continual greenhouse gas emissions have led to great interest in developing a domestic source of renewable fuel with low net carbon emissions. Biodiesel is an attractive option for replacing petroleum-based fuels used in the transportation sector due to its compatibility with existing infrastructure. Single cell oils from heterotrophic oleaginous microorganisms as a source of bio diesel allow for high productivity from a wide array of potential feedstocks, including agroindustrial and municipal waste streams. The goal of this work is to use the tools of rational metabolic engineering to improve lipid production in the non-conventional oleaginous yeast Yarrowia lipoytica on two representative carbon sources, glucose and acetate. Previous work in this area achieved considerable success with the simultaneous overexpression of the native acetyl-CoA carboxylase (ACC 1) and diacylglycerol acyltransferase (DGA2) genes; the resulting strain was used as a benchmark to evaluate our own efforts. We began with the compilation of a set of 44 genes and evaluated the effects of the individual overexpression of each gene on the ability of the resulting strain to produce lipids in fermentations of glucose and acetate. The genes tested here represent many different functions potentially important to lipid production, including the Kennedy pathway, fatty acid synthesis, central carbon metabolism, NADPH generation, regulation, and metabolite transport. Our results demonstrate that a diverse subset of gene overexpressions led to significant improvements in lipid production on at least one substrate. The largest improvements unsurprisingly came from overexpressing genes directly related to triacylglycerol synthesis, such as diacylglycerol acyltransferase DGAI, which on glucose increased the lipid titer, content and yield by 236%. 165%, and 246%, respectively, over our wild-type control strain, and the acylglycerolphosphate acyltransferase SLC1 gene, which increased titer/content/yield on glucose by 86%/73%/87% and on acetate by 99%/91%/151%. Significant improvements were also detected from genes that more indirectly effect lipogenesis, such as glycerol-3-phosphate dehydrogenase GPD (which produces head groups for triacylglycerol molecules) and the 6-phosphogluconolactoase SOL3 (catalyzing the middle step of the NADPH-producing oxidative pentose phosphate pathway). We next chose the aforementioned SLCl, GPD, and SOL3 genes for use in continued rational engineering of our benchmark strain due to the significance of their effects and the lack of redundancy in their likely mechanism of improving lipogenesis when overexpressed along with ACC I and DGA2. The results of this investigation indicate that the strain overexpressing ACC 1, DGA2,'and SLC 1 may be superior to our benchmark strain, increasing lipid content and yield by 24% and 20%, respectively, with a statistically equivalent titer on acetate. This strain produces the highest reported overall lipid yield of an oleaginous yeast on acetate, at 0.207 g lipids/g acetate.
by Andrew Michael Silverman.
Ph. D.
Ndlovu, Thulile. "Mannoprotein production and wine haze reduction by wine yeast strains." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71938.
Повний текст джерелаENGLISH ABSTRACT: Wine protein haze formation is a major challenge for wine makers, and several wine clarifying agents such as bentonite are used in the industry to protect wine from this occurrence. However, clarifying agents may have an undesirable impact on wine quality. Yeast mannoproteins have been shown to possess haze-protective properties, while also positively impacting on the sensorial properties of the product. However, while such mannoproteins are released into the wine during the wine making process, the amounts are low and therefore of limited oenological significance. However, and although commercial wine yeast strains display significant genotypic and phenotypic diversity, no broader assessment of haze protective activity and of mannoproteins release by different wine yeast strains has been undertaken. In this study, several yeast strains were screened for their impact on wine haze formation in Chardonnay must and in a grape juice model system. The data show that strains of the species Saccharomyces paradoxus possess better haze protective properties than the common Saccharomyces cerevisiae wine yeast strains. Differences in the nature of the proteins released by these two species were investigated, and indicated that several mannoproteins were released at significantly higher levels by S. paradoxus, and that some of these proteins might indeed contribute to the haze-protective activity. A further exploration of yeast cell wall properties indicated that the cell walls of haze-protective S. paradoxus strains contained higher levels of chitin than non-haze protective strains. Grape chitinases are likely to be primarily responsible for wine haze formation, and the data clearly demonstrate that these enzymes are able to bind to the yeast cell walls, and that strains with higher amounts of chitin in the cell wall will bind more chitinases. This finding suggests that the haze-protective nature of the strains is at least in part linked to the chitin levels of the strains. Furthermore, the impact of some genetic modifications in two wine strains (namely S. cerevisiae VIN13 and S. paradoxus RO88) suggests that several proteins contribute to wine haze protection. However, none of the mannoprotein-encoding flocculation genes, FLO1, FLO5, and FLO11 showed any impact on this property. Further studies are required to assess the full impact of the S. paradoxus strains on haze protection. In particular, the possible use of such strains as starter cultures or the use of S. paradoxus yeast hulls as clarifying agent needs to be further explored.
AFRIKAANSE OPSOMMING: Wyn proteïen-waas vorming is 'n groot uitdaging vir wynmakers en verskeie wyn verhelderings agente soos bentoniet word in die wynbedryf gebruik om wyn te beskerm teen die vorming van waas. Hierdie verheldering agente het egter 'n ongewenste impak op wynkwaliteit. Gis mannoproteïene is uitgewys as proteïene met moontlike waas-beskermende eienskappe wat ook 'n positiewe uitwerking op die sensoriese eienskappe van die produk het. Al word hierdie mannoproteïene egter vrygestel in die wyn tydens die wynmaak proses, is die hoeveelhede oor die algemeen te laag om van wynkundige belang te wees. Verder, ten spyte van die beduidende genotipiese en fenotipiese diversiteit van kommersiële wyngisrasse is daar nog geen breër assessering van die waas beskermende aktiwiteit van mannoproteïene, vrygestel deur verskillende rasse, tot dusver onderneem nie. In hierdie studie is verskeie gisrasse gekeur vir hul impak op wyn waas-vorming in Chardonnay mos en ook in 'n model druiwesap. Die data wys dat rasse van die spesie Saccharomyces paradoxus besit beter waas beskermende eienskappe as die algemene Saccharomyces cerevisiae wyngisrasse. Verskille in die aard van die proteïene wat vrygestel is deur hierdie twee spesies is ondersoek, en dit is aangedui aangedui dat verskeie mannoproteins vrygestel aan aansienlik hoër vlakke deur S. Paradoxus. Dit is ook aangedui dat sommige van hierdie proteïene wel bydra tot die waas-beskermende aktiwiteit. 'n Verdere verkenning van gis selwand eienskappe het aangedui dat die selwande van waas-beskermende rasse van S. paradoxus hoër vlakke chitien as nie-waas beskermende stamme bevat. Druiwe chitinases is waarskynlik hoofsaaklik verantwoordelik vir wyn waas vorming, en die data toon duidelik dat hierdie ensieme in staat is om te bind aan die gis selwande, en dat die stamme met hoër vlakke chitien in die selwand meer chitinases sal bind. Hierdie bevinding dui daarop dat die waas-beskermende aard van die stamme ten minste gedeeltelik gekoppel is aan die chitien vlakke van die stamme. Die impak van sekere genetiese modifikasies in twee verskillende gisrasse, naamlik die S. cerevisiae ras VIN13 en die S. paradoxus ras RO88, dui verder daarop dat verskeie proteïene dra by tot die beskerming teen wyn waas. Geeneen van die mannoprotein-koderende flokkulasie gene, FLO1, FLO5 en FLO11 het egter 'n impak op hierdie eienskap nie. Verdere studies is nodig om die volle impak van die S. paradoxus rasse op waas beskerming te assesseer. In die besonder, die moontlike gebruik van sulke rasse as 'n inkolasie kultuur of die gebruik van S. paradoxus gis doppe as verheldering agent moet verder ondersoek word.
Gorgens, Johann Ferdinand. "Quantitative yeast physiology and nitrogen metabolism during heterologous protein production." Thesis, Stellenbosch : University of Stellenbosch, 2003. http://hdl.handle.net/10019.1/16051.
Повний текст джерелаENGLISH ABSTRACT: QUANTITATIVE YEAST PHYSIOLOGY AND NITROGEN METABOLISM DURING HETEROLOGOUS PROTEIN PRODUCTION By Johann F. Görgens The physiology and nitrogen metabolism of the yeast, Saccharomyces cerevisiae, during heterologous xylanase production in a defined medium was quantified by the comparison of isogenic yeast strains, whereby several potential limitations in the production of the heterologous xylanase could be identified. The presence of global sensing and regulatory mechanisms, by which the yeast is able to actively regulate both heterologous gene expression and the physiological response to the process, was also investigated. The deleterious effects of heterologous xylanase production on the physiology of the recombinant host were disproportionately large with respect to the amount of foreign protein produced. The cellular processes involved in this response were identified by the transcriptional profiling of isogenic recombinant strains, in a novel analytical approach to investigating foreign protein production by S. cerevisiae. Heterologous gene expression affected a combination of cellular processes and induced the yeast stringent stress response. The corresponding loss of metabolic functionality resulted in the disproportionate physiological effects of foreign protein production, similar to previous observations in recombinant Escherichia coli, and a possible reduction in attainable production levels. Reducing the propensity of recombinant gene expression to introduce metabolic stress may therefore increase production levels of foreign proteins by yeast. The metabolic vitality of transformed strains was also reduced by the presence of multiple copies of active, plasmid-based PGK1-promoters in the cell without expression of the heterologous gene. The negative effect was caused by an increase in the biosynthetic and glycolytic capacity of the strain at the expense of other processes. Production levels of heterologous xylanase were influenced by expression vector selection and the presence of auxotrophic mutations in transformed strains of S. cerevisiae. The increased transcription levels obtained with the multicopy plasmidbased YEp-type expression system, compared to the integrative YIp-type expression system, resulted in higher levels of xylanase production. Heterologous xylanase production thus did not saturate the secretory capacity of the host strain. The genetic stability of the autoselective YEp-type expression system in long-term chemostat culture was also demonstrated. High levels of heterologous xylanase production by transformed S. cerevisiae strains containing auxotrophic markers required the stabilisation of nitrogen metabolism via saturation of yeast cells with an excess of imported amino acids. By the removal of excessive auxotrophic markers, high levels of xylanase production by a prototrophic transformant in defined medium without amino acid addition could be obtained. Heterologous xylanase production by the prototrophic transformant was further enhanced by increasing the availability of preferred amino acids or succinate in the defined medium, indicating an additional requirement for metabolic precursors and building blocks for foreign protein synthesis. Comparable levels of heterologous xylanase production were obtained in high cell density cultures of the alternative yeast, Pichia stipitis, by the proper induction of the native ADH2-promoter, the control of oxygenation, and addition of an amino acid mixture to the defined medium, indicating the presence of generic limitations in transcription, nutrient availability and the yeast biosynthetic capacity for foreign protein production by various yeasts. The presence of global sensing and regulatory mechanisms was confirmed by the physiological response of S. cerevisiae to heterologous protein production, which included the downregulation of biosynthesis and growth, and the induction of various processes involved in the stringent stress response. Additionally, heterologous xylanase production was actively regulated on a posttranscriptional level by the auxotrophic transformants in response to the level of amino acid availability. The biosynthetic capacity for foreign protein production by both recombinant S. cerevisiae and P. stiptis was also regulated in response to the physiological state of the yeast and the availability of nutrients. The presence of these regulatory mechanisms complicated the manipulation of cellular biosynthesis at will.
AFRIKAANSE OPSOMMING: KWANTITATIEWE GIS-FISIOLOGIE EN -STIKSTOF METABOLISME GEDURENDE HETEROLOË PROTEÏEN PRODUKSIE Deur Johann Ferdinand Görgens Die fisiologie en stikstof-metabolisme van die gis, Saccharomyces cerevisiae, gedurende heteroloë xilanase produksie in ‘n gedefiniëerde medium is gekarakteriseer deur isogeniese gis-rasse te vergelyk, waardeur verskeie moontlike beperkings in die produksie van die heteroloë xilanase uitgewys kon word. Die teenwoordigheid van globale sensoriese- en beheer-meganismes, wat die gis in staat stel om beide heteroloë geen uitdrukking en die fisiologiese respons op die proses aktief te reguleer, is ook ondersoek. Die nadelige effekte van heteroloë xilanase produksie op die fisiologie van die rekombinante gasheer-organisme was uitermatig groot in vergelyking met die hoeveelheid vreemde proteïen wat geproduseer is. Die sellulêre prosesse verantwoordelik vir hierdie respons is identifiseer deur die transkripsionele profiele van isogeniese rekombinante rasse te vergelyk, in ‘n nuwe analitiese benadering tot die bestudering van vreemde proteïen produksie deur S. cerevisiae. Heteroloë geen uitdrukking het ‘n kombinasie van sellulêre prosesse geaffekteer en die gis se algemene voedingstres-respons geaktiveer. Die gepaardgaande verlies aan metaboliese funksie het die uitermatige fisiologiese effek van vreemde proteïen produksie veroorsaak, soortgelyk aan vorige waarnemings met rekombinante Escherichia coli. Die haalbare produksie-vlakke is moontlik ook verlaag deur hierdie respons. ‘n Verlaging van die geneigdheid van rekombinante geen uitdrukking om metaboliese stres te veroorsaak, mag dus die produksievlakke van vreemde proteïene in gis verbeter. Die metaboliese groei-potensiaal van die getransformeerde rasse is ook verlaag deur die teenwoordigheid van etlike aktiewe kopieë van plasmied-gebaseerde PGK1-promotors in die sel, sonder uitdrukking van die heteroloë geen, deur ‘n toename in die biosintetiese en glikolitiese kapasiteit ten koste van die ander sellulêre prosesse. Die produksievlakke van heteroloë xilanase is deur die keuse van uitdrukkings-sisteem en die teenwoordigheid van autotrofiese mutasies in die getransformeerde rasse van S.cerevisiae beïnvloed. Die verhoogde transkripsie vlakke wat met die multi-kopie, plasmied-gebaseerde YEp-tipe uitdrukkingsisteem, eerder as die geïntegreerde YIp-tipe sisteem, verkry is, het tot verhoogde xilanase produksie gelei. Heteroloë xilanase produksie het dus nie die uitskeidingskapasiteit van die gasheer versadig nie. Die genetiese stabiliteit van die autoselektiewe, YEp-tipe uitdrukkingsisteem in langtermyn chemostaat-kulture is ook gedemonstreer. Hoë vlakke van xilanase produksie deur getransformeerde S. cerevisiae rasse met autotrofiese merkers het die stabilisering van die stikstof metabolisme, deur die versadiging van die sel met ingevoerde aminosure, vereis. Die verwydering van oormatige autotrofiese merkers het tot hoë vlakke van xilanase produksie deur die prototrofiese transformant in gedefinieerde medium sonder aminosuur byvoeging gelei. Heteroloë xilanase produksie deur die prototrofiese transformant kon verder verbeter word deur die byvoeging van voorkeur-aminosure of suksinaat tot die gedefinieerde medium, en ‘n addisionele behoefte aan metaboliese voorloper-molekules en bou-blokke vir vreemde proteïensintese het dus bestaan. Vergelykbare vlakke van heteroloë xilanase produksie is in kulture met hoë sel-digthede van die alternatiewe gis, Pichia stipitis, verkry deur die doeltreffende induksie van die eiesoortige ADH2-promotor en die byvoeging van ‘n aminosuur-mengsel tot die gedefinieerde medium, wat die teenwoordigheid van generiese beperkinge in transkripsie, voedingstof-beskikbaarheid en biosintetiese kapasiteit van die gis vir vreemde proteïen produksie deur verskeie giste uitgewys het. Die teenwoordigheid van globale sensoriese- en beheer-meganismes is bevestig deur die fisiologiese respons van S. cerevisiae tot heteroloë proteïen produksie, wat die afwaartse regulering van biosintese en groei, en die induksie van verskeie prosesse betrokke by die algemene voedingstres-respons, ingesluit het. Heteroloë xilanase produksie is ook op ‘n na-transkripsionele vlak aktief gereguleer deur die autotrofiese transformante in reaksie tot die vlak van aminosuur beskikbaarheid. Die biosintetiese kapasiteit vir vreemde proteïen-produksie van beide rekombinante S. cerevisiae en P. stipitis is ook in reaksie tot die fisiologiese toestand van die gis en die beskikbaarheid van voedingstowwe gereguleer. Die teenwoordigheid van hierdie regulatoriese meganismes het die willekeurige manipulasie van sellulêre proteïen-biosintese bemoeilik.
Pandit, Shalmalee(Shalmalee Dhananjay). "Environmental remediation and biofuel production through nanoparticle stimulation of yeast." Thesis, Massachusetts Institute of Technology, 2019. https://hdl.handle.net/1721.1/128313.
Повний текст джерелаCataloged from PDF version of thesis.
Includes bibliographical references (pages 43-47).
Artificially photosynthetic systems aim to store solar energy and chemically reduce carbon dioxide. These systems have been developed in order to use light to drive processes for carbon fixation into biomass and/or liquid fuels. We have developed a hybrid-biological system that manages both genetically controlled generation of products along with the photoactivability of a semiconductor system. We show an increase in the production of ethanol, a common biofuel, through the electron transfer stimulated by biologically produced cadmium sulfide nanoparticles and light. This work provides a basis on which to improve the production of many metabolites and products through endogenously produced nanoparticles.
by Shalmalee Pandit.
S.M.
S.M. Massachusetts Institute of Technology, Department of Biological Engineering
Dilworth, Marvin. "Novel strategies to improve recombinant membrane protein production in yeast." Thesis, Aston University, 2014. http://publications.aston.ac.uk/24556/.
Повний текст джерелаRoutledge, Sarah. "The effect of antifoams upon recombinant protein production in yeast." Thesis, Aston University, 2012. http://publications.aston.ac.uk/16713/.
Повний текст джерелаÜzelyalçın, Berna Harsa Şebnem. "Effects Of Trace Elements On The Production Of Baker's Yeast/." [s.l.]: [s.n.], 2002. http://library.iyte.edu.tr/tezler/master/biyoteknoloji/T000146.rar.
Повний текст джерелаCanonico, Laura. "Mixed fermentations, yeast interactions and metabolites production in industrial fermentations." Doctoral thesis, Università Politecnica delle Marche, 2015. http://hdl.handle.net/11566/243078.
Повний текст джерелаThe Saccharomyces cerevisiae yeast is widely used in the production of fermented beverages such as wine and beer. In this context, selected cultures of S. cerevisiae have developed to be used in these fermentation industries. However, in recent years, the research in winemaking was focused on use of controlled multistarter fermentations by selected cultures of non-Saccharomyces and S. cerevisiae strains, with the aim to obtain products characterized by a more complexity and peculiar sensory characteristics. In this context the present research focused on mixed fermentation and yeast interactions of different non-Saccharomyces yeasts species and S. cerevisiae strains in two different alcoholic beverages: craft beer and wine. In the first part of the thesis has been carried out a molecular characterization of 28 Torulaspora delbrueckii strains, isolated from various natural matrices coming from different environments (Italy and Cameroon), using different PCR-fingerprinting molecular methods: random amplified polymorphic DNA with polymerase chain reaction (RAPD-PCR), minisatellites SED1, AGA1, DAN4 and the newly designed T. delbrueckii (Td)PIR, and microsatellites (GAC)5 and (GTG)5. In this work we found new specific primers pairs (Td)PIR, designed on gene sequence of PIR coding for cell-wall proteins (CWPs), for T. delbrueckii typing. TdPIR3 minisatellite fingerprinting approach proposed in this work, showed high efficacy and discrimination power when compared with RAPD and microsatellites methods, making it particularly useful to T. delbrueckii molecular typing. The second part of the research was focused on the improvement of quality of craft beer. In particular, we have investigated on the dominance and influence of selected S. cerevisiae strains on the analytical profile of craft beer after bottle refermentation and the use of T. delbrueckii selected strains in mixed fermentations to give a peculiar "bioflavour" to the final product. The results showed that selected S. cerevisiae in the refermention process and mixed fermentation (S. cerevisiae / non-Saccharomyces) affected the aromatic composition of beer and could be used to generate distinctive bioflavour. In the third part, we evaluated the behavior of different non-Saccharomyces genera (Candida, Metschnikowia, Torulaspora, Starmerella), and several strains of S. cerevisiae in aerobic and anaerobic condition and different fermentation modalities with the aim to reduce the alcohol content in wine. Non-Saccharomyces yeasts fermentation trials carried out in aerobic and anaerobic condition showed differences in fermentation kinetic, biomass and ethanol production and ethanol yield. Moreover, sequential fermentations using immobilized cells of some non-Saccharomyces yeast strains belonging to Starmerella, Hanseniaspora, Candida, Metschnikowia genera and S. cerevisiae starter strain on synthetic and natural grape juice were carried out. Results showed that the aim to reduce the ethanol concentration of about 2% is attainable, and the different fermentation conditions have effected on the behavior of different yeasts. In the fourth and final part of the study we focused on multistarter fermentations in wine, with the aim to study the kinetics growth, the analytical and aromatic profile of wines. Then were selected different pairs of S. cerevisiae and non-Saccharomyces strains and we studied their interactions on Verdicchio and Montepulciano grape juice. The results showed wines with different analytical and sensorial profiles in comparison with wines obtained with pure fermentation using S. cerevisae commercial starter strains.
Smerdon, Gary Randall. "Production of human gastric lipase in the fission yeast Schizosaccharomyces pombe." Thesis, University of Exeter, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.261145.
Повний текст джерелаMcKay, Ian Donald. "Aspects of growth and lipid production in the oleaginous yeast Trichosporon cutaneum." Thesis, University of Reading, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329311.
Повний текст джерелаSkogsberg, Zara. "Investigation of the Impact on Yeast Fermentation Performance in Production of Pale Lager Beer through Management Control." Thesis, Linköpings universitet, Teknisk biologi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-100150.
Повний текст джерелаHarrison, Joanna Shan. "Production of recombinant antibody fragments in microorgansms." Thesis, University College London (University of London), 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.244739.
Повний текст джерелаPASSOLUNGHI, SIMONE. "Matching biotech needs and yeast physiology." Doctoral thesis, Università degli Studi di Milano-Bicocca, 2009. http://hdl.handle.net/10281/8206.
Повний текст джерелаD'Anjou, Marc Charles. "Production of recombinant antifreeze proteins in the methylotrophic yeast Pichia pastoris." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0021/MQ54447.pdf.
Повний текст джерелаFerhane, Akila. "A novel method for the production of a selenium-enriched yeast /." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37890.
Повний текст джерелаDifferent yeast strains of S. cerevisiae were also studied for their capacity to incorporate Se. Five yeast strains of wine and four yeast strains of beer were fermented for 24 h and tested for their capacity to incorporate Se. The amount of 12.6 mmol Se was added in the growth medium. A maximum of 642.6 +/- 3.6 mug Se/g yeast was found to be incorporated in Uvaferm BC wine strain. Uvaferm windsor of beer strain was able to incorporate a maximum of 826.8 +/- 10.4 mug Se/g yeast. These yeast strains could be used as alternatives for Se supplementation.
Se speciation was carried out on the bakery yeast strain containing 1550 +/- 35 mug Se/g yeast, using Fast Phase Liquid Chromatography (FPLC) and amino acid analysis. Out of 1550 +/- 35 mug Se/g yeast, 57.5% Se was present as selenoaminoacids. The yeast extract contained 147 +/- 14 mug/g of SeCys, 248 +/- 13 mug/g of SeCyst and 295 +/- 17 mug/g of SeMet. Yeast cell walls contained 65 +/- 8 mug/g of SeMet; 69 +/- 5 mug/g of SeCyst and 67 +/- 9 mug/g of SeCys. These selenoaminoacids are known for their beneficial health effects. The produced Se-enriched bakery yeast could be used, after evaluated to be toxicologically safe, as an efficient dietary supplement.
Eder, Matthias. "Deciphering the genetic and metabolic basis of yeast aroma properties." Thesis, Montpellier, SupAgro, 2017. http://www.theses.fr/2017NSAM0054.
Повний текст джерелаThe yeast Saccharomyces cerevisiae plays a vital role in the production of aroma compounds, such as esters, higher alcohols and organic acids, and the conversion of grape-derived aroma precursors during wine fermentation. To identify the genomic and metabolic bases for these processes, a cross was performed between two wine yeast strains selected because of their different nitrogen requirement during fermentation. 130 F2-segregants were genotyped by whole genome sequencing and individually phenotyped during wine fermentation by measuring extracellular metabolites using HPLC and GC-MS. Intracellular metabolic fluxes were estimated by constraint-based modeling. Quantitative trait locus (QTL) mapping was used to identify allelic variants influencing variations in the aroma profile and metabolic fluxes. More than 80 QTLs explaining variation in 59 quantitative traits were detected. These traits consisted of general fermentation parameters, substrate consumption, the production of main metabolites and fermentative aromas and the metabolism of grape aroma compounds. The applicability of QTL mapping to detect regions influencing intracellular fluxes (f-QTLs) was furthermore demonstrated. Found QTLs were dissected and genes with allele specific contributions to the phenotype were identified. These results emphasize the genomic and metabolic complexity of yeast aroma formation. In addition, the identification of genetic determinants increases knowledge about the links between genetic variation and industrial traits and provides a valuable foundation for the development of optimized strains by marker-assisted selection breeding strategies
Mir, Nadeem Hussain. "The synthesis of β-1,3-glucanase in the native Oerskovia and in recombinant Bacillus subtilis : characterisation of system stability and comparison to native expression". Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308054.
Повний текст джерелаGodfrey, Valerie. "Production of Biodiesel from Oleaginous Organisms Using Underutilized Wastewaters." DigitalCommons@USU, 2012. https://digitalcommons.usu.edu/etd/1337.
Повний текст джерелаLorencez, Gonzalez Isaac Lorencez Gonzales Isaac. "Aerobic ethanol production with a flocculent yeast in a biomass recycling system /." [S.l.] : [s.n.], 1985. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=7702.
Повний текст джерелаMokiou, Stella. "Ecophysiological approaches to production and formulation of the biocontrol yeast Pichia anomala." Thesis, Cranfield University, 2004. http://hdl.handle.net/1826/932.
Повний текст джерелаChantasuban, Tanakorn. "Assessing the wine yeast Metschnikowia pulcherrima for the production of 2-phenylethanol." Thesis, University of Bath, 2017. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.715273.
Повний текст джерелаBabapour, Ayda Barid, and Maryam Nadalipour Gavitar. "Investigation of yeast Grown in SSF Dring Biothanol Production from Lignocellusosic Material." Thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-16498.
Повний текст джерелаProgram: MSc in Resource Recovery - Industrial Biotechnology
Reynders, Michael Barry. "Studies on growth, modelling and pigment production by the yeast Phaffia rhodozyma." Master's thesis, University of Cape Town, 1995. http://hdl.handle.net/11427/21500.
Повний текст джерелаWithin the aquaculture industry a potential has been identified for the pigment astaxanthin. Astaxanthin is the carotenoid responsible for the distinctive coloration of salmonids, crustaceans and certain birds. Due to the fact that animals cannot synthesize carotenoids themselves, it is necessary for these pigments to be present in their food source. In the case of farm-raised salmonids and crustaceans, supplementation of their food with astaxanthin is required. The chemical synthesis of astaxanthin is very costly and complicated. As a result natural, microbial sources of astaxanthin are being investigated. Phaffia rhodozyma is the only yeast known to synthesize astaxanthin as its principle carotenoid. The aim of this dissertation is to present a study investigating the growth and pigmentation of P. rhodozyma, with a view to its commercial production. A P. rhodozyma mutant (UCT-1 N-3693) with a 50% increased total carotenoid content was selected after NTG mutagenesis of the wild strain.
Gough, Suzanne. "Production of ethanol from molasses using the thermotolerant yeast strain Kluyveromyces marxianus IMB3." Thesis, University of Ulster, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284833.
Повний текст джерелаSwana, Jeffrey Ross. "Construction and Analysis of a Modified Yeast Strain for Next Generation Biofuel Production." Digital WPI, 2013. https://digitalcommons.wpi.edu/etd-theses/52.
Повний текст джерелаGrbin, Paul R. "Physiology and metabolism of Dekkera/Brettanomyces yeast in relation to mousy taint production." Adelaide, 1998. http://hdl.handle.net/2440/21644.
Повний текст джерелаThesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture, and Oenology, 1998
Pilkington, Heather. "Development of a fluidized bioreactor system using immobilized yeast for continuous beer production." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0031/NQ68119.pdf.
Повний текст джерелаAlwan, Zeena. "Neutral lipid production by the yeast Debaryomyces hansenii NCYC102 under different stress conditions." Thesis, University of Sheffield, 2017. http://etheses.whiterose.ac.uk/18660/.
Повний текст джерелаSonq, Jyh Yeong, and 宋至勇. "Autolysis of baker''s yeast for the production of yeast extract." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/16918393562740375602.
Повний текст джерела