Development of rapidly fermenting strains of saccharomyces-diastaticus for direct conversion of starch and dextrins to ethanol

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dc.contributor.authorLaluce, Cecilia [UNESP]
dc.contributor.authorMattoon, James R.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade do Colorado
dc.date.accessioned2014-05-20T15:20:48Z
dc.date.available2014-05-20T15:20:48Z
dc.date.issued1984-01-01
dc.description.abstractAlcoholic fermentation, growth, and glucoamylase production by 12 strains of Saccharomyces diastaticus were compared by using starch and dextrins as substrates. Haploid progeny produced from a rapidly fermenting strain, SD2, were used for hybridization with other S. diastaticus and Saccharomyces cerevisige haploids. Alcoholic fermentation and enzyme production by hybrid diploids and their haploid parents were evaluated. Although the dosage of the STA or DEX (starch or dextrin fermentation) genes may enhance ethanol production, epistatic effects in certain strain combinations caused decreases in starch-fermenting activity. Both the nature of the starch or dextrin used and the fermentation medium pH had substantial effects on alcohol production. Commercial dextrin was not as good a substrate as dextrins prepared by digesting starch with oamylase. Crude manioc starch digested by a-amylase was fermented directly by selected hybrids with almost 100% conversion efficiency. The manioc preparation contained adequate minerals and growth factors. This procedure should be suitable for direct commercial application in manioc-producing regions in Brazil and elsewhere. A rapidly fermenting haploid strain, SD2-A8, descended from strain SD2, contains two unlinked genes controlling formation of extracellular amylase. A convenient method for detecting these genes (STA genes) in replica plates containing large numbers of meiotic progeny was developed.en
dc.description.affiliationDepartamento de Bioquímica e Tecnologia, Instituto de Química (IQ), Universidade Estadual Paulista (UNESP), Araraquara, SP, Brasil
dc.description.affiliationDepartamento de Biologia, Universidade do Colorado, Colorado Springs, Colorado, EUA
dc.description.affiliationUnespDepartamento de Bioquímica e Tecnologia, Instituto de Química (IQ), Universidade Estadual Paulista (UNESP), Araraquara, SP, Brasil
dc.description.sponsorshipNational Science Foundation (NSF)
dc.description.sponsorshipNational Institutes of Health (NIH)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdNSF: INT 7927328
dc.description.sponsorshipIdNIH: GM 27860
dc.format.extent17-25
dc.identifierhttp://aem.asm.org/content/48/1/17
dc.identifier.citationApplied and Environmental Microbiology. Washington: American Society for Microbiology, v. 48, n. 1, p. 17-25, 1984.
dc.identifier.fileWOSA1984SZ35800004.pdf
dc.identifier.issn0099-2240
dc.identifier.urihttp://hdl.handle.net/11449/32018
dc.identifier.wosWOS:A1984SZ35800004
dc.language.isoeng
dc.publisherAmerican Society for Microbiology
dc.relation.ispartofApplied and Environmental Microbiology
dc.relation.ispartofjcr3.633
dc.relation.ispartofsjr1,684
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleDevelopment of rapidly fermenting strains of saccharomyces-diastaticus for direct conversion of starch and dextrins to ethanolen
dc.typeArtigo
dcterms.licensehttp://journals.asm.org/site/misc/ASM_Author_Statement.xhtml
dcterms.rightsHolderAmerican Society for Microbiology
unesp.author.lattes6423374942748412[1]
unesp.author.orcid0000-0002-2462-7997[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Química, Araraquarapt

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Artigos - Bioquímica e Tecnologia - IQ