Fermentation of starch to ethanol by an amylolytic yeast Saccharomyces diastaticus SM-10.
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.
Sharma
S
S
Department of Microbiology, CCS Haryana Agricultural University, Hisar 125 004, India.
Pandey
M
M
Saharan
B
B
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
D000431:Ethanol; D013213:Starch; D005087:Glucan 1,4-alpha-Glucosidase