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Registro Completo |
Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
Data corrente: |
09/02/2012 |
Data da última atualização: |
30/04/2020 |
Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
Autoria: |
NEGRISOLI JUNIOR, A. S.; SILVA, E. S.; NEGRISOLI, C. R. de C. B.; SANTOS, N. L. dos; GUZZO, E. C. |
Afiliação: |
ALDOMARIO SANTO NEGRISOLI JUNIOR, CPATC; EDMILSON SANTOS SILVA, UFAL; CARLA RUTH DE CARVALHO BARBOSA NEGRISOLI, UFAL; NUBIA LIMA DOS SANTOS, UFAL; ELIO CESAR GUZZO, CPATC. |
Título: |
Criação em laboratório da broca-do-olho-do-coqueiro Rhynchophorus palmarum L. (Coleoptera: Curculionidae) visando pesquisas para o controle das suas larvas. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
Aracaju: Embrapa Tabuleiros Costeiros, 2011. |
Páginas: |
6 p. |
Série: |
(Embrapa Tabuleiros Costeiros. Comunicado Técnico, 116). |
ISSN: |
1678-1937 |
Idioma: |
Português |
Palavras-Chave: |
Broca do olho do coqueiro; Rhynchophorus palmarum L. |
Thesagro: |
Coco; Doença de Planta. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/53732/1/cot-116.pdf
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Marc: |
LEADER 00814nam a2200229 a 4500 001 1914929 005 2020-04-30 008 2011 bl uuuu u0uu1 u #d 022 $a1678-1937 100 1 $aNEGRISOLI JUNIOR, A. S. 245 $aCriação em laboratório da broca-do-olho-do-coqueiro Rhynchophorus palmarum L. (Coleoptera$bCurculionidae) visando pesquisas para o controle das suas larvas.$h[electronic resource] 260 $aAracaju: Embrapa Tabuleiros Costeiros$c2011 300 $a6 p. 490 $a(Embrapa Tabuleiros Costeiros. Comunicado Técnico, 116). 650 $aCoco 650 $aDoença de Planta 653 $aBroca do olho do coqueiro 653 $aRhynchophorus palmarum L 700 1 $aSILVA, E. S. 700 1 $aNEGRISOLI, C. R. de C. B. 700 1 $aSANTOS, N. L. dos 700 1 $aGUZZO, E. C.
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Embrapa Tabuleiros Costeiros (CPATC) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroenergia. |
Data corrente: |
18/01/2023 |
Data da última atualização: |
26/10/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
TRICHEZ, D.; STEINDORFF, A. S.; MORAIS JÚNIOR, W. G. de; VILELA, N.; BERGMANN, J. C.; FORMIGHIERI, E. F.; GONCALVES, S. B.; ALMEIDA, J. R. M. de. |
Afiliação: |
DÉBORA TRICHEZ, CNPAE; ANDREI S. STEINDORFF, CNPAE/ US DOE JOINT GENOME INSTITUTE; WILSON G. DE MORAIS JÚNIOR, CNPAE/ MILHOUSE INTERNATIONAL PTY; NATHÁLIA VILELA, CNPAE; JESSICA CARVALHO BERGMANN; EDUARDO FERNANDES FORMIGHIERI, CNPAE; SILVIA BELEM GONCALVES, CNPAE; JOAO RICARDO MOREIRA DE ALMEIDA, CNPAE. |
Título: |
Identification of traits to improve co-assimilation of glucose and xylose by adaptive evolution of Spathaspora passalidarum and Scheffersomyces stipitis yeasts. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Applied Microbiology and Biotechnology, n. 107, p. 1143?1157, Feb. 2023. |
DOI: |
https://doi.org/10.1007/s00253-023-12362-1 |
Idioma: |
Inglês |
Conteúdo: |
Lignocellulosic biomass is a renewable raw material for producing several high-value-added chemicals and fuels. In general, xylose and glucose are the major sugars in biomass hydrolysates, and their efficient utilization by microorganisms is critical for an economical production process. Yeasts capable of co-consuming mixed sugars might lead to higher yields and productivities in industrial fermentation processes. Herein, we performed adaptive evolution assays with two xylose-fermenting yeasts, Spathaspora passalidarum and Scheffersomyces stipitis, to obtain derived clones with improved capabilities of glucose and xylose co-consumption. Adapted strains were obtained after successive growth selection using xylose and the non-metabolized glucose analog 2-deoxy-D-glucose as a selective pressure. The co-fermentation capacity of evolved and parental strains was evaluated on xylose-glucose mixtures. Our results revealed an improved co-assimilation capability by the evolved strains; however, xylose and glucose consumption were observed at slower rates than the parental yeasts. Genome resequencing of the evolved strains revealed genes affected by non-synonymous variants that might be involved with the co-consumption phenotype, including the HXT2.4 gene that encodes a putative glucose transporter in Sp. passalidarum. Expression of this mutant HXT2.4 in Saccharomyces cerevisiae improved the cells? co-assimilation of glucose and xylose. Therefore, our results demonstrated the successful improvement of co-fermentation through evolutionary engineering and the identification of potential targets for further genetic engineering of different yeast strains. MenosLignocellulosic biomass is a renewable raw material for producing several high-value-added chemicals and fuels. In general, xylose and glucose are the major sugars in biomass hydrolysates, and their efficient utilization by microorganisms is critical for an economical production process. Yeasts capable of co-consuming mixed sugars might lead to higher yields and productivities in industrial fermentation processes. Herein, we performed adaptive evolution assays with two xylose-fermenting yeasts, Spathaspora passalidarum and Scheffersomyces stipitis, to obtain derived clones with improved capabilities of glucose and xylose co-consumption. Adapted strains were obtained after successive growth selection using xylose and the non-metabolized glucose analog 2-deoxy-D-glucose as a selective pressure. The co-fermentation capacity of evolved and parental strains was evaluated on xylose-glucose mixtures. Our results revealed an improved co-assimilation capability by the evolved strains; however, xylose and glucose consumption were observed at slower rates than the parental yeasts. Genome resequencing of the evolved strains revealed genes affected by non-synonymous variants that might be involved with the co-consumption phenotype, including the HXT2.4 gene that encodes a putative glucose transporter in Sp. passalidarum. Expression of this mutant HXT2.4 in Saccharomyces cerevisiae improved the cells? co-assimilation of glucose and xylose. Therefore, our results demonstrated the successfu... Mostrar Tudo |
Thesaurus NAL: |
Fermentation; Glucose; Sugar products. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02532naa a2200253 a 4500 001 2151042 005 2023-10-26 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s00253-023-12362-1$2DOI 100 1 $aTRICHEZ, D. 245 $aIdentification of traits to improve co-assimilation of glucose and xylose by adaptive evolution of Spathaspora passalidarum and Scheffersomyces stipitis yeasts.$h[electronic resource] 260 $c2023 520 $aLignocellulosic biomass is a renewable raw material for producing several high-value-added chemicals and fuels. In general, xylose and glucose are the major sugars in biomass hydrolysates, and their efficient utilization by microorganisms is critical for an economical production process. Yeasts capable of co-consuming mixed sugars might lead to higher yields and productivities in industrial fermentation processes. Herein, we performed adaptive evolution assays with two xylose-fermenting yeasts, Spathaspora passalidarum and Scheffersomyces stipitis, to obtain derived clones with improved capabilities of glucose and xylose co-consumption. Adapted strains were obtained after successive growth selection using xylose and the non-metabolized glucose analog 2-deoxy-D-glucose as a selective pressure. The co-fermentation capacity of evolved and parental strains was evaluated on xylose-glucose mixtures. Our results revealed an improved co-assimilation capability by the evolved strains; however, xylose and glucose consumption were observed at slower rates than the parental yeasts. Genome resequencing of the evolved strains revealed genes affected by non-synonymous variants that might be involved with the co-consumption phenotype, including the HXT2.4 gene that encodes a putative glucose transporter in Sp. passalidarum. Expression of this mutant HXT2.4 in Saccharomyces cerevisiae improved the cells? co-assimilation of glucose and xylose. Therefore, our results demonstrated the successful improvement of co-fermentation through evolutionary engineering and the identification of potential targets for further genetic engineering of different yeast strains. 650 $aFermentation 650 $aGlucose 650 $aSugar products 700 1 $aSTEINDORFF, A. S. 700 1 $aMORAIS JÚNIOR, W. G. de 700 1 $aVILELA, N. 700 1 $aBERGMANN, J. C. 700 1 $aFORMIGHIERI, E. F. 700 1 $aGONCALVES, S. B. 700 1 $aALMEIDA, J. R. M. de 773 $tApplied Microbiology and Biotechnology$gn. 107, p. 1143?1157, Feb. 2023.
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