| abstract |
Yeast cells were transformed with the exogenous xylose isomerase gene. Further genetic recombination increased the ability of transformed cells to convert xylose to ethanol or the desired fermentation product by fermentation. As this recombination, deletion of nonspecific or specific aldose reductase gene, deletion of xylitol dehydrogenase gene and / or overexpression of xylulokinase was used. |