Article Info 제28권 3호 강원 농업생명환경연구 Vol.28, No.3, pp.46-50, 2016
Title Evolutionary Engineering of Saccharomycopsis fibuligera to Improve Tolerance to Ethanol
Author Yoo, B. H.1 , E. H. Park1 and M. D. Kim1*
Institutions 1Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea 
Abstract Saccharomycopsis fibuligerais an amylolytic yeast that exhibitsraw starch-degrading activity. Its ability to directly
digest raw starch is a technologically interesting trait and property. However, low tolerance to ethanol limits the
potential of S. fibuligera for use in a single-step conversion of starch-rich substrates into value-added products. In
this study, laboratory adaptive evolution was performed to improve tolerance of S. fibuligerato ethanol by prolonged
exposure to increasing ethanol concentrations. An evolved S. fibuligera MBY2000 strain exhibited significantly
improved growth in the presence of 9% (v/v) ethanol. Under these conditions, the parental strain MBY1320 did not
grow
Keyword Adaptive laboratory evolution, Ethanol tolerance, Starch.Sacchaormycopsis fibuligera.
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