New amylolytic yeast strains for starch and dextrin fermentation

• Published in: Applied and Environmental Microbiology Vol. 54; no. 10; pp. 2447 - 2451
• Main Authors: Laluce, C, Bertolini, M.C, Ernandes, J.R, Martini, A.V, Martini, A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Society for Microbiology 01.10.1988
• Subjects: 09 BIOMASS FUELS; ACTIVIDAD ENZIMATICA; ACTIVITE ENZYMATIQUE; ALCOHOLS; ALMIDON; AMIDON; BIOCONVERSION; Biological and medical sciences; BIOLOGY; Biology of microorganisms of confirmed or potential industrial interest; BIOSYNTHESIS; Biotechnology; CARBOHYDRATES; DEXTRIN; DEXTRINAS; DEXTRINE; ETHANOL; FARINE; FERMENTACION; FERMENTATION; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; HARINAS; HYDROXY COMPOUNDS; Isolation and description; MANIHOT ESCULENTA; Mission oriented research; MORPHOLOGY; ORGANIC COMPOUNDS; PHYSIOLOGY; Physiology and Biotechnology; POLYSACCHARIDES; REAGENTS; SACCHARIDES; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; Saccharomyces diastaticus; STARCH; SYNTHESIS 090900 > Biomass Fuels > Processing > (1990-); TAXONOMY; Yeast; Ethanol; Starch; Enzyme; Dextrin; Identification; Fermentation; Strain; Fungi; Hydrolysis; Production; Isolation; Ascomycetes; Amylolytic enzyme; Saccharomyces cerevisiae; Thallophyta; Keeping quality; Enzymatic activity; Amylase
• ISSN: 0099-2240; 1098-5336
• DOI: 10.1128/aem.54.10.2447-2451.1988

Yeast strains capable of fermenting starch and dextrin to ethanol were isolated from samples collected from Brazilian factories in which cassava flour is produced. Considerable alcohol production was observed for all the strains selected. One strain (DI-10) fermented starch rapidly and secreted 5 times as much amylolytic enzyme than that observed for Schwanniomyces alluvius UCD 54-83. This strain and three other similar isolates were classified as Saccharomyces cerevisiae var. diastaticus by morphological and physiological characteristics and molecular taxonomy