ABSTRACT

The peculiarities of Brazilian fuel ethanol fermentation allow the entry of native yeasts that may dominate over the starter strains of Saccharomyces cerevisiae and persist throughout the sugarcane harvest. The switch from the use of baker's yeast as starter to selected budding yeasts obtained by a selective pressure strategy was followed by a wealth of genomic information that enabled the understanding of the superiority of selected yeast strains. This review describes how the process of yeast selection evolved in the sugarcane-based bioethanol industry, the selection criteria and recent advances in genomics that could advance the fermentation process. The prospective use of genetically modified yeast strains, specially designed for increased robustness and product yield, with special emphasis on those obtained by the CRISPR (clustered regularly interspaced palindromic repeats)–Cas9 (CRISPR-associated protein 9) genome-editing approach, is discussed as a possible solution to confer higher performance and stability to the fermentation process for fuel ethanol production.

中文翻译：

---

从面包酵母到转基因芽殖酵母：从甘蔗到生物乙醇工业的科学进化

摘要

巴西燃料乙醇发酵的特性允许天然酵母进入，而这些酵母可能会超过酿酒酵母的起始菌株并在整个甘蔗收获期间坚持。从使用面包酵母作为发酵剂转变为通过选择压力策略获得的选定出芽酵母，随后是丰富的基因组信息，使人们能够了解选定酵母菌株的优越性。本综述描述了酵母选择过程如何在基于甘蔗的生物乙醇工业中演变、选择标准和可能促进发酵过程的基因组学的最新进展。转基因酵母菌株的前瞻性使用，专为提高稳健性和产品产量而设计，特别强调通过 CRISPR（成簇的规则间隔回文重复序列）–Cas9（CRISPR 相关蛋白 9）基因组编辑方法获得的酵母菌株，