Researchers Boost Yeast Tolerance to Ethanol

Researchers at Massachusetts Institute of Technology and the Whitehead Institute for Biomedical Research have identified a new way to boost ethanol tolerance in yeast by altering the composition of the medium in which they are grown. Their findings, which could have significant impact on industrial biofuel production, is published in the journal Science.

Ethanol and other alcohols can disrupt yeast cell membranes and kill them. Researchers found that adding potassium and hydroxide ions to the yeast medium can help the yeast cells compensate for the membrane damage. Through these changes, the researchers increased the yeast's ethanol production by about 80 percent. This also works with commercial yeast strains and other types of alcohols, including propanol and butanol.