Sökning: "aerobic fermentation"

Visar resultat 1 - 5 av 28 avhandlingar innehållade orden aerobic fermentation.

  1. 1. Evolution of Yeast Respiro-Fermentative Lifestyle and the Underlying Mechanisms Behind Aerobic Fermentation

    Författare :Arne Hagman; Biologiska institutionen; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Crabtree effect; aerobic fermentation; respiro-fermentation; ethanol production; yeast; central carbon metabolism; evolution of alternative lifestyles;

    Sammanfattning : Under aerobic conditions, most yeasts such as Kluyveromyces lactis, prefer the respiratory pathway and some, such as Saccharomyces cerevisiae prefer less energy efficient fermentative pathway for their energy metabolism. These two metabolic strategies are also known as Crabtree negative and Crabtree positive respectively, and the evolution of the latter has lately been explained by the “make-accumulate-consume” life strategy. LÄS MER

  3. 2. Engineering Saccharomyces cerevisiae for mixed-sugar fermentation

    Författare :Rosa Garcia Sanchez; Teknisk mikrobiologi; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; metabolic engineering; evolutionary engineering; promoter; mixed-sugar utilization; galactose; arabinose; xylose; Saccharomyces cerevisiae; fermentation; ethanol; phosphoglucomutase;

    Sammanfattning : Efficient fermentation of all the monomeric sugars derived from lignocellulose is crucial to increase the economy of bioethanol production, since they can account for a considerable fraction of the fermentable sugars in the raw material. This thesis describes the engineering of Saccharomyces cerevisiae strains for improved xylose, galactose and/or arabinose utilization. LÄS MER

  4. 3. Carbon metabolism in non-conventional yeasts: biodiversity, origins of aerobic fermentation and industrial applications

    Författare :Nerve Zhou; Molekylär cellbiologi; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; aerobic fermentation; carbon metabolism; non-conventional yeasts; strain development;

    Sammanfattning : Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively studied and exploited yeast in food and industrial applications. A number of researches and developments have been done since the establishment of the biochemical function of yeast by Louis Pasteur in 1860, however modern lifestyles often connected to food related health trends demand new and innovative food products. LÄS MER

  5. 4. Industrial challenges in the use of Saccharomyces cerevisiae for ethanolic fermentation of lignocellulosic biomass

    Författare :Violeta Sanchez Nogue; Teknisk mikrobiologi; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Saccharomyces cerevisiae; Pentose fermentation; Evolutionary engineering; Acetic acid; pH; Short-term adaptation; Resident yeast; Spent sulphite liquor fermentation; Dekkera bruxellensis; Lactobacillus pentosus.;

    Sammanfattning : The sustainable production of ethanol from lignocellulosic biomass requires the combination of efficient hydrolysis and complete fermentation of all the monomeric sugars present in the raw material. The present work was aimed at tackling some of the major challenges that will be encountered in commercial-scale ethanol production using Baker’s yeast, Saccharomyces cerevisiae, the preferred microorganism for the fermentation step. LÄS MER

  7. 5. Genetic Traits Beneficial for Xylose Utilization by Recombinant Saccharomyces cerevisiae

    Författare :Oskar Bengtsson; Teknisk mikrobiologi; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Saccharomyces cerevisiae; metabolic engineering; fermentation; xylose; ethanol; promoter; xylose reductase; cofactor; validation; transcriptome;

    Sammanfattning : Saccharomyces cerevisiae ferments hexoses in lignocellulosic hydrolysates under anaerobic conditions with high rates and ethanol yields. However, S. cerevisiae is naturally unable to utilize the pentose fraction of the hydrolysates. Xylose is the most abundant pentose sugar, and although recombinant S. LÄS MER