title: Growth and fermentation characteristics of Saccharomyces cerevisiae NK28 isolated from kiwi fruit.
abstract: The influences of glucose concentration, initial medium acidity (pH), and temperature on the growth and ethanol production of Saccharomyces cerevisiae NK28, which was isolated from kiwi fruit, were examined in shake flask cultures. The optimal glucose concentration, initial medium pH, and temperature for ethanol production were 200 g/l, pH 6.0, and 35oC, respectively. Under this growth condition, S. cerevisiae NK28 produced 98.9 ± 5.67 g/l ethanol in 24 h with a volumetric ethanol production rate of 4.12 ± 0.24 g/l·h. S. cerevisiae NK28 was more tolerant to heat and ethanol than laboratory strain S. cerevisiae BY4742, and its tolerance to ethanol and fermentation inhibitors was comparable to that of an ethanologen, S. cerevisiae D5A.
authors.affiliation: Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Republic of Korea.
authors.forename: Jong-Sub
authors.initials: JS
authors.lastname: Lee
authors.forename: Eun-Hee
authors.initials: EH
authors.lastname: Park
authors.forename: Jung-Wan
authors.initials: JW
authors.lastname: Kim
authors.forename: Soo-Hwan
authors.initials: SH
authors.lastname: Yeo
authors.forename: Myoung-Dong
authors.initials: MD
authors.lastname: Kim
mesh_terms: D029042:Actinidia / Q000382:microbiology*; D019149:Bioreactors; D003470:Culture Media / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005638:Fruit / Q000382:microbiology*; D005947:Glucose / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000254:growth & development* / Q000302:isolation & purification
chemical_list: D003470:Culture Media; D000431:Ethanol; D005947:Glucose