Ethanol producer

Scientists from UC Irvine and CODA Genomics are teaming up to turn a common strain of yeast used in the production of beer, wine and bread into an efficient producer of ethanol.

Researchers at UCI’s Institute for Genomics and Bioinformatics (IGB) are using CODA Genomics’ patented gene-protein-production algorithms to tweak the genetic structure of a yeast strain called Saccharomyces.  It has the potential to efficiently turn switchgrass, hemp, corn, wood and other natural materials into ethanol – a clean and environmentally safe fuel.

The $1.67m collaboration, which began in September, is funded by CODA Genomics, an Orange County, California synthetic biology company, and a "UC Discovery Grant" that provides matching funds for innovative industry-university research partnerships.

Saccharomyces produces ethanol as a byproduct when it ferments sugars found in plant materials. In its natural state, the yeast processes the glucose that grows in these materials, but does not contain the necessary enzymes to process other sugars, such as xylose and arabinose, that are components of biomass.