Co-cultivation of Saccharomyces cerevisiae strains combines advantages of different metabolic engineering strategies for improved ethanol yield
A. C. A. van Aalst, I. S. van der Meulen, M. L. A. Jansen, R. Mans, J. T. Pronk
This study shows that co-cultivating two engineered yeast strains reduces byproducts and improves ethanol yield in anaerobic fermentation.
bioRxiv · Jul 4, 2023Microbiology