Construction of killer industrial yeast Saccharomyces cerevisiae HAU-1 and its fermentation performance
AUTOR(ES)
Bajaj, Bijender K., Sharma, S.
FONTE
Brazilian Journal of Microbiology
DATA DE PUBLICAÇÃO
2010-06
RESUMO
Saccharomyces cerevisiae HAU-1, a time tested industrial yeast possesses most of the desirable fermentation characteristics like fast growth and fermentation rate, osmotolerance, high ethanol tolerance, ability to ferment molasses, and to ferment at elevated temperatures etc. However, this yeast was found to be sensitive against the killer strains of Saccharomyces cerevisiae. In the present study, killer trait was introduced into Saccharomyces cerevisiae HAU-1 by protoplast fusion with Saccharomyces cerevisiae MTCC 475, a killer strain. The resultant fusants were characterized for desirable fermentation characteristics. All the technologically important characteristics of distillery yeast Saccharomyces cerevisiae HAU-1 were retained in the fusants, and in addition the killer trait was also introduced into them. Further, the killer activity was found to be stably maintained during hostile conditions of ethanol fermentations in dextrose or molasses, and even during biomass recycling.
Documentos Relacionados
- Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation
- Mode of action of yeast toxins: energy requirement for Saccharomyces cerevisiae killer toxin.
- Effects of cyclohexane, an industrial solvent, on the yeast Saccharomyces cerevisiae and on isolated yeast mitochondria.
- Inhibitor tolerance of a recombinant flocculating industrial Saccharomyces cerevisiae strain during glucose and xylose co-fermentation
- Construction of Killer Wine Yeast Strain