Publications by authors named "Ka Ying Florence Lip"
Understanding of thermal adaptation mechanisms in yeast is crucial to develop better-adapted strains to industrial processes, providing more economical and sustainable products. We have analyzed the transcriptomic responses of three Saccharomyces cerevisiae strains, a commercial wine strain, ADY5, a laboratory strain, CEN.PK113-7D and a commercial bioethanol strain, Ethanol Red, grown at non-optimal temperatures under anaerobic chemostat conditions.
View Article and Find Full Text PDFElucidation of temperature tolerance mechanisms in yeast is essential for enhancing cellular robustness of strains, providing more economically and sustainable processes. We investigated the differential responses of three distinct Saccharomyces cerevisiae strains, an industrial wine strain, ADY5, a laboratory strain, CEN.PK113-7D and an industrial bioethanol strain, Ethanol Red, grown at sub- and supra-optimal temperatures under chemostat conditions.
View Article and Find Full Text PDFArticle Synopsis
- A study was conducted on 12 industrial yeast strains and one laboratory strain at temperatures ranging from 12 °C to 40 °C, revealing notable differences in their growth rates and temperature tolerance.
- Two strains, one optimal at low temperature (12 °C) and the other at high temperature (40 °C), along with the lab strain, were selected for detailed analysis in bioreactors.
- The findings indicated that higher temperature tolerance was associated with better energy efficiency in cell growth, suggesting that temperature-sensitive strains waste energy through increased cellular damage and turnover.