Science Focus
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When it comes to making ethanol from things like sugarcane and corn, we've turned to the method that has been used for ethanol production for millennia: give yeast some sugar, and take away their oxygen. Just as they do when making beer or wine, the yeast take the sugar and partially metabolize it, releasing ethanol as a waste product.
While the basics are easy to do, it's turned out to be hard to get yeast to operate well in the sorts of environments that lead to efficient production of biofuels. At some level, the ethanol the yeast produce becomes toxic (as it is for us). And brewer's yeast tends to grow best at moderate temperatures (30 degrees Celsius), while biofuel production works best at temperatures of around 40 degrees Celsius.
So far, the approach used for getting yeast to be a better biofuel producer has not exactly been carefully planned: we've just continued to grow them in the harsh environment of a biofuel reactor and wait for evolution to take its course. But two papers that appear in today's Science describe targeted changes that greatly enhance the ability of yeast to survive in a biofuel reactor.
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