Isolation of Thermotolerant Yeast Strains for Ethanol Production: A Need for New Approaches
Thomas P West* and Daniel E Kennedy II
Department of Biology and Microbiology, South Dakota State University, Brookings, SD 57007, USA
- *Corresponding Author:
- Thomas P West
Department of Biology and Microbiology,
South Dakota State University, Box 2104A
Brookings, SD 57007, USA
Tel: (605)688-5469 |
E-mail: [email protected]
Received date: October 23, 2014; Accepted date: October 24, 2014; Published date: October 31,2014
Citation: West TP, Kennedy II DE (2014) Isolation of Thermotolerant Yeast Strains for Ethanol Production: A Need for New Approaches. J Microb Biochem Technol 6:e120. doi: 10.4172/1948-5948.1000e120
Copyright:2014 West TP, 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.
There is a need for new approaches to isolate thermotolerant yeast strains that can be utilized for the efficient production of ethanol. The simultaneous saccharification and fermentation of starch or lignocellulosic will greatly benefit from thermotolerant yeast strains that actively ferment ethanol at temperatures above 40°C. The development of new procedures targeting the cell membrane to increase yeast thermotolerance in yeast strains represents an opportunity to advance the ethanol industry.