SUMMARY. Ethanol is one of the most important biotechnological compounds widely used in medicine, pharmacology, food and fuel, cosmetology and other fields. The main method of ethanol production is alcoholic fermentation using baker’s yeast Saccharomyces cerevisiae. S. cerevisiae converts glucose to ethanol very efficiently: ethanol yield is more than 90 % of the theoretical maximum. However, even a slight increase in ethanol yield in an industrial-scale alcoholic fermentation can produce an additional hundred million tons of ethanol each year. In this work, to increase the production of ethanol with industrial S. cerevisiae strains, we applied the method of adaptive evolution: yeast cells were cultivated long-term in an environment with high concentrations of glucose and ethanol. Most of the adapted strains obtained were characterized by increased ethanol production during alcoholic fermentation in comparison with the original strains.
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