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New amylolytic yeast strains for starch and dextrin fermentation
C Laluce1, M C Bertolini, J R Ernandes
1Departamento 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.
Applied and Environmental Microbiology
|October 1, 1988
Summary
Researchers isolated novel yeast strains from Brazilian cassava flour factories that efficiently ferment starch and dextrin into ethanol. One strain, DI-10, showed superior starch fermentation and enzyme secretion, classifying it as Saccharomyces cerevisiae var. diastaticus.
Area of Science:
- Industrial microbiology
- Biotechnology
- Fermentation science
Background:
- Cassava flour production generates byproducts with fermentable carbohydrates.
- Ethanol production relies on efficient yeast fermentation capabilities.
- Identifying robust yeast strains is crucial for optimizing industrial bioprocesses.
Purpose of the Study:
- To isolate and characterize yeast strains from Brazilian cassava flour factories capable of fermenting starch and dextrin.
- To evaluate the ethanol production potential of selected yeast strains.
- To identify and classify high-performing yeast isolates.
Main Methods:
- Sample collection from Brazilian cassava flour production facilities.
- Isolation and screening of yeast strains for starch and dextrin fermentation.
- Enzyme activity assays to quantify amylolytic enzyme secretion.
- Morphological, physiological, and molecular taxonomic analyses for strain classification.
Main Results:
- Several yeast strains with significant alcohol production capabilities were isolated.
- Strain DI-10 demonstrated rapid starch fermentation and secreted 5 times more amylolytic enzyme than Schwanniomyces alluvius UCD 54-83.
- Four selected isolates, including DI-10, were identified as Saccharomyces cerevisiae var. diastaticus.
Conclusions:
- Novel Saccharomyces cerevisiae var. diastaticus strains with high ethanol fermentation potential were identified in Brazilian cassava flour environments.
- Strain DI-10 exhibits promising characteristics for industrial ethanol production due to its rapid fermentation and high enzyme secretion.
- These findings contribute to the development of more efficient bioethanol production strategies utilizing local resources.