YEAST STRAINS AND METHODS FOR MAKING AND USING SUCH YEAST STRAINS

摘要

A genetically-modified yeast is provided, which is able to produce more ethanol and less glycerol than the yeast lacking the corresponding genetic modifications. The approaches of constructing such yeast involve disrupting the ability of the yeast to produce and/or transport glycerol and increasing the amount of a polypeptide involved in maintaining the redox balance of the yeast cell.