Fungal Metabolism

About

A collaboration of Stanford and Harvard researchers have developed methods for altering alcohol production and carbon source utilization in yeast fermentations. The process involves modulating a yeast prion named [GAR+]. [GAR+] allows yeast to use non-preferred carbon sources in the presence of a preferred carbon source (glucose). This results in faster growth and/or higher biomass on complex mixtures of carbon sources, such as those derived from fruit or grain. In industrial contexts these complex mixtures, such as molasses or grape, are preferred over pure glucose due to their lower cost, abundance and suitability. In some aspects, [GAR+] thus increases efficiency of using yeast to produce virtually any small molecule, fine chemical or therapeutic agent. Modulation of [GAR+] may also prove useful in biofuel production.   Applications: Food industry, including production of beer and wine Biofuel production Production of chemical and therapeutic agents   Advantages: Advantages Increases the efficiency of using yeast grown in complex carbon sources for producing virtually any small molecule, such as chemicals or therapeutic agents Inexpensive, time saving method to alter yeast metabolism Utilizes a simple, affordable, and widely available small molecule