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Histidine-modified Fe 3 O 4 nanoparticles improving the ethanol yield and tolerance of Saccharomyces cerevisiae
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  • Cailin Qiao,
  • Suping Yang,
  • Yi Ma,
  • Li Wen,
  • Chengxiang Chu,
  • Huibo Luo,
  • Xiaogang Luo,
  • Changjun Hou,
  • Danqun Huo
Cailin Qiao
Chongqing University
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Suping Yang
Chongqing University
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Yi Ma
Sichuan University of Science and Engineering
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Li Wen
Chongqing University
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Chengxiang Chu
Chongqing University
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Huibo Luo
Sichuan University of Science and Engineering
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Xiaogang Luo
Chongqing University
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Changjun Hou
Sichuan University of Science and Engineering

Corresponding Author:[email protected]

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Danqun Huo
Chongqing University
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Abstract

Saccharomyces cerevisiae is the primary microorganism involved in ethanol production. Nonetheless, the buildup of ethanol inhibits yeast cell proliferation, consequently diminishing ethanol production. In this study, we applied histidine-modified Fe 3O 4 nanoparticles (His-Fe 3O 4) for the first time, to the best of our knowledge, as a means of enhancing ethanol yield during the S. cerevisiae fermentation process. The results demonstrated that exposing S. cerevisiae cells to Fe 3O 4 nanoparticles (Fe 3O 4 NPs) led to increased cell proliferation and glucose consumption. Furthermore, the introduction of His-Fe 3O 4 significantly boosted ethanol content by 17.3% ( p < 0.05) during fermentation. Subsequent findings indicated that the rise in ethanol content correlated with enhanced ethanol tolerance and improved efficiency of electron transport. This study verified the favorable impacts of His-Fe 3O 4 on S. cerevisiae cells and proposed a versatile, straightforward approach for enhancing ethanol production in S. cerevisiae fermentation. This enhancement is achieved through the mediation of improved ethanol tolerance, promising substantial potential in the fermentation and bioenergy sectors.