title: Fermentation of starch to ethanol by an amylolytic yeast Saccharomyces diastaticus SM-10.
abstract: A total of fifteen yeast strains were isolated from natural sources including fruits, soil, molasses, honey and a variety of indigeneous fermented foods. Screening of these strains for growth, ethanol production and glucoamylase activity led to selection of a yeast strain SM-10 identified as S. diastaticus having maximum glucoamylase activity (80 units ml(-1)) and ethanol production from starch (3.5%). Ethanol production from wheat flour was found to be 1.75% which could be increased to 5.2% after treatment of wheat flour with pepsin, diastase and glucoamylase.
authors.affiliation: Department of Microbiology, CCS Haryana Agricultural University, Hisar 125 004, India.
authors.forename: S
authors.initials: S
authors.lastname: Sharma
authors.forename: M
authors.initials: M
authors.lastname: Pandey
authors.forename: B
authors.initials: B
authors.lastname: Saharan
mesh_terms: D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D005433:Flour; D005087:Glucan 1,4-alpha-Glucosidase / Q000378:metabolism; D012440:Saccharomyces / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism*; D013213:Starch / Q000378:metabolism*; D014908:Triticum
chemical_list: D000431:Ethanol; D013213:Starch; D005087:Glucan 1,4-alpha-Glucosidase