A research team at Kobe University has developed a method of artificially controlling the anchorage position of target proteins in engineered baker's yeast (Saccharomyces cerevisiae). The group demonstrated that this technique could be utilized to improve the amount of ethanol produced from hydrothermally processed rice straw by 30%. It is expected that these results will contribute to improved yeast functionality in cell surface engineering, which is utilized in a variety of fields such as bio-production and medicine.
- Metabolic Engineering
- Japanese Ministry of Education, Culture, Sports, Science and Technology, Japan Society for the Promotion of Science, National Research Foundation of South Africa