Contact: Diana Yates
University of Illinois at Urbana-Champaign
Caption: University of Illinois food science and human nutrition professor Yong-Su Jin (standing, left) and (clockwise) graduate student Joshua Quarterman, EBI Fellow Soo Rin Kim and postdoctoral researcher Na Wei engineered yeast to consume acetic acid and xylose simultaneously, improving ethanol yield from lignocellulosic sources (plant stems and other structural parts).
Credit: L. Brian Stauffer
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