Characterization of Candida sp. NY7122, a novel pentose-fermenting soil yeast |
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Authors: | Itsuki Watanabe Akira Ando Toshihide Nakamura |
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Institution: | (1) Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba Ibaraki, 305-8642, Japan; |
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Abstract: | Yeasts that ferment both hexose and pentose are important for cost-effective ethanol production. We found that the soil yeast
strain NY7122 isolated from a blueberry field in Tsukuba (East Japan) could ferment both hexose and pentose (d-xylose and l-arabinose). NY7122 was closely related to Candida subhashii on the basis of the results of molecular identification using the sequence in the D1/D2 domains of 26S rDNA and 5.8S-internal
transcribed spacer region. NY7122 produced at least 7.40 and 3.86 g l−1 ethanol from 20 g l−1
d-xylose and l-arabinose within 24 h. NY7122 could produce ethanol from pentose and hexose sugars at 37°C. The highest ethanol productivity
of NY7122 was achieved under a low pH condition (pH 3.5). Fermentation of mixed sugars (50 g l−1 glucose, 20 g l−1
d-xylose, and 10 g l−1
l-arabinose) resulted in a maximum ethanol concentration of 27.3 g l−1 for the NY7122 strain versus 25.1 g l−1 for Scheffersomyces stipitis. This is the first study to report that Candida sp. NY7122 from a soil environment could produce ethanol from both d-xylose and l-arabinose. |
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