Improvement of Ethanol Tolerance by Inactive Protoplast Fusion in Saccharomyces cerevisiae

الملخص EN

Saccharomyces cerevisiae is a typical fermentation yeast in beer production.

Improving ethanol tolerance of S.

cerevisiae will increase fermentation efficiency, thereby reducing capital costs.

Here, we found that S.

cerevisiae strain L exhibited a higher ethanol tolerance (14%, v/v) than the fermentative strain Q (10%, v/v).

In order to enhance the strain Q ethanol tolerance but preserve its fermentation property, protoplast fusion was performed with haploids from strain Q and L.

The fusant Q/L-f2 with 14% ethanol tolerance was obtained.

Meanwhile, the fermentation properties (flocculability, SO2 production, α-N assimilation rate, GSH production, etc.) of Q/L-f2 were similar to those of strain Q.

Therefore, our works established a series of high ethanol-tolerant strains in beer production.

Moreover, this demonstration of inactivated protoplast fusion in industrial S.

cerevisiae strain opens many doors for yeast-based biotechnological applications.