[Selection and study of potent lactose-fermenting yeasts].
Whey-fermenting Kluyveromyces cultures were revealed among 105 yeast strains assimilating lactose. Eighteen most potent strains isolated from milk products fermented galactose, sucrose, and raffinose, in addition to lactose. Many yeast strains fermented inulin. Most strains were resistant to cycloheximide and grew in medium containing glucose, NaCl, and ethanol at concentrations of up to 50, 11-12, and 10-12%, respectively (4 degrees C). Three strains had mycocinogenic activity. After fermentation of whey with selected yeast strains at 30 degrees C for 2-3 days, ethanol concentration was 4-5%.
All-Russia Collection of Microorganisms, G. K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, Pushchino, 142290 Russia.
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Golubev
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NV
Golubev
D003470:Culture Media; D003513:Cycloheximide / Q000494:pharmacology; D025141:Drug Resistance, Fungal; D000431:Ethanol / Q000032:analysis; D005285:Fermentation; D007716:Kluyveromyces / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism*; D007785:Lactose / Q000378:metabolism*; D011500:Protein Synthesis Inhibitors / Q000494:pharmacology; D013997:Time Factors
D003470:Culture Media; D011500:Protein Synthesis Inhibitors; D000431:Ethanol; D003513:Cycloheximide; D007785:Lactose