Isolation of Alcohol-tolerant Amylolytic Saccharomyces cerevisiae and Its Application to Alcohol Fermentation

被引：0

作者：

Jung, Hee-Kyoung ^{[1
]}

Park, Chi-Duck ^{[1
]}

Bae, Dong-Ho ^{[2
]}

Hong, Joo-Heon ^{[1
]}

机构：

[1] Bio Ind Ctr, Taegu 704801, South Korea

[2] Konkuk Univ, Dept Biosci & Biotechnol, Seoul 143701, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2008年 / 17卷 / 06期

关键词：

amylolytic yeast; nuruk; Saccharomyces cerevisiae; alcohol-tolerance;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An novel amylolytic yeast, Saccharomyces cerevisiae HA 27, isolated from nuruk, displayed resistance against high Sugar (50% glucose) and alcohol (15%). Maximal production of amylolytic enzyme by S. cerevisiae HA 27 was achieved oil 9 days of cultivation at the optimal temperature 20 degrees C and pH 6.0. The activity of amylolytic enzyme produced by S. cerevisiae HA 27 was stable, even at 70 degrees C, and over a broad pH range (4.0-11.0). Also, the amylolytic enzyme of S. cerevisiae HA 27 showed optimal activity in pH 5.0 at 50 degrees C. S. cerevisiae HA 27 exhibited 6.2%(v/v) alcohol fermentation ability using starch as a carbon source.

引用

页码：1160 / 1164

页数：5

共 23 条

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