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New amylolytic yeast strains for starch and dextrin fermentation |
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| Authors: | Laluce C Bertolini M C Ernandes J R Martini A V Martini A |
| Affiliation: | Departamento de Bioquímica, Universidade Estadual Paulista, Caixa Postal 174, 14.800-Araraquara, Sao Paulo, Brazil, and Dipartimento di Biologia Vegetale, Università di Perugia, Borgo 20 Giugno 74, 1-06100 Perugia, Italy. |
| Abstract: | 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. |
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