Japanese researchers make breakthrough in engineering baker’s yeast

In Japan, research team at Kobe University has developed a method of artificially controlling the anchorage position of target proteins in engineered baker’s yeast (Saccharomyces cerevisiae). The research demonstrated that this technique could be utilized to improve the amount of ethanol produced from hydrothermally-processed rice straw by 30%. It is expected that these results will contribute to improved yeast functionality in cell surface engineering, which is utilized in a variety of fields such as bio-production and medicine.

The journal paper for this research was published in ‘Metabolic Engineering’ on November 9 2019. This study was conducted in collaboration with researchers from the University of the Western Cape and Stellenbosch University under the JSPS (Japan Society for the Promotion of Science) bilateral program with South Africa.