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Fermentation of Molasses by Several Yeasts from Hot Spring Drain and Phylogeny of the Unique Isolate Producing Ethanol at 55.DEG.C.

Accession number;04A0009097

Title;Fermentation of Molasses by Several Yeasts from Hot Spring Drain and Phylogeny of the Unique Isolate Producing Ethanol at 55.DEG.C.

Author; UENO R (Tokyo Univ. Fisheries, Tokyo, Jpn) HAMADA(SATO) N (Tokyo Univ. Fisheries, Tokyo, Jpn) URANO N (Tokyo Univ. Fisheries, Tokyo, Jpn)

Journal Title;J Tokyo Univ Fish

Journal Code:G0466A

ISSN:0040-9014

VOL.90;NO.;PAGE.23-30(2003)

Figure&Table&Reference;FIG.3, TBL.1, REF.19

Pub. Country;Japan

Language;English

Abstract;The selected seven strains of the yeasts from hot spring drain were evaluated for their ethanol-producing abilities from sugarcane molasses at high temperatures. Maximum ethanol yields were obtained at 40.DEG.C. for the five strains and they reducedd total organic carbon (TOC) in molasses during fermentation. In the early stage of molasses fermentation, use of the hot spring yeasts resulted in a 1.7-fold increase (at best) in the ethanol production rates compared to that observed in the culture of an industrial strain S. cerevisiae K-7, whereas they did not excel K-7 in the extent of ethanol yields. Therefore, use of the selected strains in the continuous fermentation was suggested as a possible application of these yeasts. Among the hot spring yeasts, phylogenetic position of the strain RND14, which fermented glucose at 55.DEG.C., was inferred from 18S rDNA sequence alignment: the strain was closely related to Pichia fermentans, though significant difference in the physiological characteristics was found between them. (author abst.)

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