The perennial choice for making beverage ethanol is /Saccharomyces cerevisiae/. In contrast, /Z. mobilis/ has been shunned because it can spoil fermentations of cider and beer with sulfurous flavors and rotten odors. However, in this rapidly changing industry, /Z. mobilis/ might gain popularity. Off-flavors are not a concern in the production of fuel ethanol, so the faster fermentation kinetics and higher product yields of /Z. mobilis/ could give it an advantage. Publication of the complete 2.06 Mb /Z. mobilis/ genome by a consortium of researchers in Korea should provide a new impetus to efforts to exploit this bacterium for ethanol production.
You can read the rest here: http://dx.doi.org/10.1038/nbt0105-40 jh _______________________________________________ Biofuel mailing list [EMAIL PROTECTED] http://wwia.org/mailman/listinfo.cgi/biofuel Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Biofuel archives at Infoarchive.net (searchable): http://infoarchive.net/sgroup/biofuel/
