Abstract
Yeast strains capable of fermenting starch and dextrin to ethanol were isolated from samples collected from Brazilian factories in which cassava flour is produced. Considerable alcohol production was observed for all the strains selected. One strain (DI-10) fermented starch rapidly and secreted 5 times as much amylolytic enzyme than that observed for Schwanniomyces alluvius UCD 54-83. This strain and three other similar isolates were classified as Saccharomyces cerevisiae var. diastaticus by morphological and physiological characteristics and molecular taxonomy. © 1988, American Society for Microbiology.
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CITATION STYLE
Laluce, C., Bertolini, M. C., Ernandes, J. R., Martini, A. V., & Martini, A. (1988). New amylolytic yeast strains for starch and dextrin fermentation. Applied and Environmental Microbiology, 54(10), 2447–2451. https://doi.org/10.1128/aem.54.10.2447-2451.1988
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