Consult the literature to find profiles for batch cofer mentation of glucose and xylose by a “wild-type” yeast strains. cerevisiae, and also by better yeast strains. Observe these quentialutilization of the sugars.
1. How hass. cerevisiaebeen engineered in the group of Hahn-H€agerdahl to obtaina more rapid conversion of xylose? Describe the redox reactions used and comment on the difficulties of the process.
2. Compare the process of (1) with that of the Delft group of scientists (Wesselinket al. 2009).
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