[DIYbio] Re: Anyone Interested in Working With Brewers Yeast?

Thanks for the link to the research Andreas! I'll have a more detailed look on it within week or so hoping to come back to discuss it bit more lately.

I've been doing a master research project in Ireland on production of bioethanol, our focus was breaking down the complex sugars (cellulose, hemicellose etc.) by fungus first and fermenting the fermentable sugars later on with yeasts and bacterias to get ethanol. What I would like to check is if there is more I would say "direction" towards using multiple species of microbes during the fermentaion or if there are trying to create the "super bug" as is the link which you shared I guess about. I remember that around 2007 or so there were few groups which were trying to use multiple microbes however main stream was to create "perfect bug". I prefere the combination of microbes, it is more natural to my opinion and more stable - if the "equilibrium" is reached.

Thanks,

Sincerely from Jeju,

Frantisek

On Sunday, October 5, 2014 6:08:20 PM UTC+9, Mega [Andreas Stuermer] wrote:

Reviving this old thread with new research: 

http://www.the-scientist.com/?articles.view/articleNo/41142/title/Modified-Yeast-Tolerate-Alcohol--Heat/

Two research groups modified yeast to be more resistant to ethanol (by overexpressing potassium transporters) and 40°C heat (by some kind of control switch protein). Higher temperatures probably won't be easy because many metabolic proteins would denature. Probably you'd have to take entire metabolic pathways from extremophiles. Is it still a yeast then? :D