Genetically modified yeast species, and fermentation processes using genetically modified yeast

摘要

Yeast cells are transformed with an exogenous xylose isomerase gene. Additional genetic modifications enhance the ability of the transformed cells to ferment xylose to ethanol or other desired fermentation products. Those modifications include deletion of non-specific or specific aldose reductase gene(s), deletion of xylitol dehydrogenase gene(s) and/or overexpression of xylulokinase.

主权项

1. A genetically modified yeast cell of the genus Candida having a genome and a functional, exogenous xylose isomerase gene integrated into the genome of the yeast cell, wherein the exogenous xylose isomerase gene is operatively linked to promoter and terminator sequences that are functional in the yeast cell, and the modified yeast cell further has a deletion or disruption of a native xylose reductase gene.