Modified Yeast Cells for High-Temperature Fermentation
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Solution Overview
Problem
Current yeast strains used for alcohol production are limited by their stress tolerance and efficiency, leading to longer fermentation times and lower yields, particularly at higher temperatures, which can result in contamination and reduced productivity.
Innovation Solution
Modified yeast cells with a genetic alteration that disrupts the YJL065c gene, reducing the production of the Dlsl polypeptide, allowing for increased alcohol production and stress tolerance, enabling fermentation at higher temperatures and potentially shorter times, and optionally incorporating additional genetic modifications such as alternative pathways for ethanol and butanol production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional yeast strains are used for fermentation, then standard alcohol production is achieved, but fermentation time is prolonged and yields are reduced
Solution Approach 1:
The patent applies parameter changes by modifying the yeast genome through deletion of specific genes (YJL065c, YDR152W, YML032C) and overexpression of other genes (TDH3, PGK1, GAPDH) to alter metabolic parameters. This genetic parameter modification enables the yeast to produce higher alcohol yields and tolerate higher fermentation temperatures, directly resolving the contradiction between productivity and time loss.
2Productivity
If fermentation is performed at higher temperatures to reduce time, then productivity increases, but stress tolerance decreases and contamination risk increases
Solution Approach 1:
The patent uses parameter changes by genetically modifying the yeast to alter its thermal stress response parameters. The deletion of heat-sensitive genes and overexpression of stress-responsive genes enable the yeast to maintain reliability and stress tolerance at higher fermentation temperatures (30-37°C), allowing increased productivity without sacrificing reliability.
Solution Approach 2:
The patent converts the harmful effect of high temperature stress into a beneficial outcome by selecting and engineering yeast strains that have developed heat tolerance mechanisms. The high temperature, which would normally reduce stress tolerance, is transformed into a tool for selecting superior strains with enhanced productivity and stability.
3Quantity of substance
If standard yeast strains are used, then current production methods are maintained, but alcohol yields remain suboptimal
Solution Approach 1:
The patent applies parameter changes through precise genetic modifications including deletion of specific genes (YJL065c, YDR152W, YML032C) and overexpression of metabolic genes (TDH3, PGK1, GAPDH). These targeted parameter changes in the yeast genome directly increase alcohol yield by optimizing metabolic pathways while managing the complexity through focused genetic engineering strategies.
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 produce higher amounts of alcohol at elevated temperatures, reducing fermentation time and increasing productivity while maintaining yeast viability, thus enhancing alcohol production efficiency and facility output.
Implementation Method 1
the modified cells produce during fermentation (i) an increased amount of alcohol compared to parental cells at the same fermentation temperature
Data Source
AI summary
Described are compositions and methods relating to yeast cells having a genetic mutation that give rise to increased stress tolerance and/or increased alcohol production. Such yeast is well-suited for use in alcohol production to reduce fermentation time and/or increase yields.