Alcohol Consumption and Tolerance of Neurospora crassaHui Lin1, Rebeccah A. Warmack1, Shuangyan Han1,2, Takao Kasuga3,4, and Zhiliang Fan1*
- *Corresponding Author:
- Zhiliang Fan
University of California, Davis
One Shields Avenue, Davis, CA, USA
E-mail: [email protected]
Received date: October 17, 2016; Accepted date: November 07, 2016; Published date: November 15, 2016
Citation: Lin H, Warmack RA, Han S , Kasuga T, Fan Z (2016) Alcohol Consumption and Tolerance of Neurospora crassa. Ferment Technol 5:136. doi: 10.4172/2167-7972.1000136
Copyright: © 2016 Lin H, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The alcohol consumption and tolerance of the ascomycete Neurospora crassa was investigated in this study. This fungus is able to utilize both native alcohol and non-native alcohols as carbon sources, yet little is known about the enzymes involved in these processes. The deletion of alcohol dehydrogenase 1 gene (adh-1) from the genome can efficiently prohibit both ethanol and isobutanol metabolism, while the deletion of the alcohol dehydrogenase 3 gene (adh-3) does not have an observable effect on the prevention of alcohol consumption. Both wild type N. crassa and the N. crassa Δadh-1 strain can tolerate up to 48 g/L ethanol and 8.5 g/L isobutanol when grown on glucose or Avicel.