Elucidating the genetic basis of newly evolved metabolic functions in yeast

阐明酵母中新进化的代谢功能的遗传基础。这个项目旨在研究复杂的代谢途径是如何起源和进化的。该项目将使用尖端基因组测序和分子技术来阐明面包师酵母的遗传基础，这种酵母已经被选择性地进化为使用木糖作为唯一碳源：这是野生酵母无法完成的第二代生物燃料生产的关键。这个项目将结合高度适应的酵母菌株的详细分子特征和一种新的“分子古生物学”方法来追踪进化过程并识别所选择的功能重要的基因座。对这一特性的详细描述将加速未来酵母菌株的发展，并检验基本的进化理论。

Elucidating the genetic basis of newly evolved metabolic functions in yeast. This project intends to research how complex metabolic pathways originate and evolve. This project will use cutting edge genome sequencing and molecular techniques to elucidate the heritable genetic basis of Baker’s yeast, which has been the selectively evolved to use xylose as a sole carbon source: something vital for second generation biofuel production that wild yeast cannot do. This project will combine detailed molecular characterisation of highly adapted yeast strains with a novel "molecular palaeontology" approach to trace the evolutionary process and identify functionally significant loci under selection. Detailed characterisation of this trait will accelerate the development of future yeast strains and test fundamental evolutionary theories.