Isolation of Ethanol-Tolerant Mutants of Yeast by Continuous Selection
The ethanol tolerance of Saccharomyces species is an important constraint on the efficiency of the industrial production of ethanol by fermentation. The alcohol reduces the viability, growth rate and fermentation rate of the producing organism. The complexity of the effect make it difficult to isolate tolerant mutants by simple agar plate screening regimes. We have therefore turned to continuous selection in an attempt to isolate such mutants.