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Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production
Published on: September 20, 2016
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ETHANOL PRODUCTION FROM STARCH BY YEASTS ISOLATED FROM CROPS AND DAIRY PRODUCTS
Mikrobiolohichnyi Zhurnal (Kiev, Ukraine : 1993)
|January 18, 2019
Summary
Six yeast strains isolated from crops and dairy products show starch hydrolysis capabilities. These amylolytic yeasts produced low ethanol yields and will be explored for co-cultivation with other ethanol-producing microorganisms.
Area of Science:
- Microbiology
- Biotechnology
- Fermentation Science
Background:
- Yeast's ability to convert starch to ethanol is crucial for biofuel production.
- Identifying novel yeast strains with amylolytic activity is essential for improving ethanol fermentation efficiency.
Purpose of the Study:
- To investigate the potential of yeasts from agricultural and dairy sources for starch-to-ethanol conversion.
- To screen and identify yeast strains capable of hydrolyzing starch.
- To evaluate the ethanol production capabilities of selected amylolytic yeasts.
Main Methods:
- Isolation and screening of yeasts from crop and dairy environments.
- Identification of promising yeast strains using taxonomic methods.
- Assessing starch hydrolysis and ethanol production under aerobic and microaerobic conditions.
Main Results:
- Six active amylolytic yeast strains were identified: Lipomyces mesembrius spp. (5.4, 5.5, 6.4), Shwanniomyces vanrijiae var yarowii F33, Torulaspora sp. F7, and Candida sp. S26.
- Ethanol yields were low, ranging from 0.006-0.129 g/l (0.3-0.87% theoretical) aerobically and 0.089-0.35 g/l (1.61-6.07% theoretical) microaerobically.
- The identified strains exhibit significant starch-degrading potential.
Conclusions:
- The isolated amylolytic yeasts demonstrate potential for starch utilization.
- These strains are candidates for co-cultivation strategies with non-amylolytic ethanol-producing yeasts.
- Further research is needed to optimize ethanol production through co-cultivation.
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