Application of genetics to the development of starch-fermenting yeasts
Yeast strains capable of direct fermentation of manioc starch were developed by hybridizing strains of Saccharomyces diastaticus and Saccharomyces cerevisiae. Hybrids were evaluated for speed of alcohol production, and yields and speed of formation of glycoamylase. Up to 6% solutions of Lintner starch could be fermented directly with about 80% conversion to alcohol. Pretreatment of crude 40% manioc starch suspensions with alpha-amylase, followed by fermentations with a starch-fermenting yeast strain, permitted accumulation of 12% ethanol within three days. Starch conversion was almost 100%. A fragment of DNA was cloned from S. diastaticus using the yeast-E. coli shuttle vector, YEp13, and was used to transform a strain of S. cerevisiae to a starch-fermenting state. Supported by National Science Foundation grant INT 7927328 and National Institutes of Health grant GM 27860. Dr. Laluce was supported by a grant from Fundacao de Amparo a Pesquisa do Estado do Sao Paulo and by her university. (Refs. 5).
- Research Organization:
- Univ. Colorado, Colorado Springs, CO. Dept., Biology; State Univ. of Sao Paulo, Araraquara, Sao Paulo, Brazil. Dept. Biochemistry
- OSTI ID:
- 5494634
- Journal Information:
- CRC Crit. Rev. Biotechnol.; (United States), Vol. 5:3
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
AMYLASE
PRODUCTION
ETHANOL
YIELDS
SACCHAROMYCES CEREVISIAE
GENETIC ENGINEERING
STARCH
FERMENTATION
CASSAVA
DNA-CLONING
ESCHERICHIA COLI
EVALUATION
HYBRIDIZATION
YEASTS
ALCOHOLS
BACTERIA
BIOCONVERSION
CARBOHYDRATES
CLONING
ENZYMES
FUNGI
GLYCOSYL HYDROLASES
HYDROLASES
HYDROXY COMPOUNDS
MICROORGANISMS
O-GLYCOSYL HYDROLASES
ORGANIC COMPOUNDS
PLANTS
POLYSACCHARIDES
REAGENTS
SACCHARIDES
SACCHAROMYCES
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