Genetically Modified Yeast for Higher Ethanol Yield
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Solution Overview
Problem
Existing yeast strains are inefficient in alcohol production, leading to suboptimal fermentation times and yields, which limits the overall supply of alcohol.
Innovation Solution
Modified yeast cells with genetic alterations, such as disruption of the YDR155c gene to reduce Cpr1 polypeptide production, combined with potential modifications in the glycerol and acetyl-CoA pathways, enhance ethanol production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If existing yeast strains are used for alcohol production, then the fermentation process can be completed, but the ethanol yield is suboptimal and fermentation time is extended
Solution Approach 1:
The patent applies parameter changes by modifying the genetic composition of yeast cells, specifically disrupting the YDR155c gene to reduce Cpr1 polypeptide production. This genetic parameter change results in yeast strains that produce increased amounts of ethanol compared to parental cells under equivalent fermentation conditions, directly resolving the contradiction between ethanol yield and fermentation time
Solution Approach 2:
The patent applies the extraction principle by removing or disrupting the YDR155c gene from the yeast genome. By taking out this specific gene that encodes Cpr1 polypeptide, the yeast cells are modified to eliminate a functional component that limits ethanol production efficiency, thereby improving both ethanol yield and reducing fermentation time
2Productivity
If existing yeast strains are used, then alcohol production can proceed, but the efficiency is limited and overall supply is constrained
Solution Approach 1:
By changing the genetic parameters of yeast cells through YDR155c gene disruption, the patent achieves improved alcohol production efficiency. This parameter change in the biological system directly increases the quantity of available alcohol that can be produced, resolving the contradiction between production efficiency and total alcohol supply
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The modified yeast cells exhibit increased ethanol yields and shorter fermentation times, improving productivity and reducing contamination risks.
Implementation Method 1
modified yeast cells capable of increased alcohol production... produce during fermentation an increased amount of ethanol
Data Source
AI summary
Described are compositions and methods relating to yeast cells having a genetic mutation that give rise to increased alcohol production. Such yeast is well-suited for use in alcohol production to reduce fermentation time and/or increase yields.