title: [Selection of thermophilic lactose-fermenting yeast strains].
abstract: The screening and selection of lactose-fermenting yeasts among 97 collection yeast strains belonging to different taxonomic groups has been conducted to obtain ethanol from whey. The strains (n=18) (1 strain of K. lactis. 16 strains of K. marxianus and 1 strain of C. kefyr) fermented lactose at 48 degrees C and 15 selected strains rapidly consumed lactose within 24-48 h of cultivation. The presence of 6% of ethanol in the medium resulted in a considerable growth inhibition (more than 80%) of the selected strains.
authors.forename: O D
authors.initials: OD
authors.lastname: Ianeva
authors.forename: S V
authors.initials: SV
authors.lastname: Sichkar'
authors.forename: A A
authors.initials: AA
authors.lastname: Voronina
authors.forename: V S
authors.initials: VS
authors.lastname: Podgorskiĭ
mesh_terms: D043302:Cultured Milk Products / Q000378:metabolism*; D000431:Ethanol / Q000378:metabolism*; D025461:Feedback, Physiological; D005285:Fermentation; D006358:Hot Temperature; D007716:Kluyveromyces / Q000302:isolation & purification / Q000378:metabolism*; D007785:Lactose / Q000378:metabolism*
chemical_list: D000431:Ethanol; D007785:Lactose