Fermentation of starch to ethanol by an amylolytic yeast Saccharomyces diastaticus SM-10.
dc.contributor.author | Sharma, S | en_US |
dc.contributor.author | Pandey, M | en_US |
dc.contributor.author | Saharan, B | en_US |
dc.date.accessioned | 2009-05-28T15:09:28Z | |
dc.date.available | 2009-05-28T15:09:28Z | |
dc.date.issued | 2002-03-15 | en_US |
dc.description.abstract | A total of fifteen yeast strains were isolated from natural sources including fruits, soil, molasses, honey and a variety of indigeneous fermented foods. Screening of these strains for growth, ethanol production and glucoamylase activity led to selection of a yeast strain SM-10 identified as S. diastaticus having maximum glucoamylase activity (80 units ml(-1)) and ethanol production from starch (3.5%). Ethanol production from wheat flour was found to be 1.75% which could be increased to 5.2% after treatment of wheat flour with pepsin, diastase and glucoamylase. | en_US |
dc.description.affiliation | Department of Microbiology, CCS Haryana Agricultural University, Hisar 125 004, India. | en_US |
dc.identifier.citation | Sharma S, Pandey M, Saharan B. Fermentation of starch to ethanol by an amylolytic yeast Saccharomyces diastaticus SM-10. Indian Journal of Experimental Biology. 2002 Mar; 40(3): 325-8 | en_US |
dc.identifier.uri | https://imsear.searo.who.int/handle/123456789/61627 | |
dc.language.iso | eng | en_US |
dc.source.uri | https://www.niscair.res.in/ScienceCommunication/ResearchJournals/rejour/ijeb/ijeb0.asp | en_US |
dc.subject.mesh | Ethanol --metabolism | en_US |
dc.subject.mesh | Fermentation | en_US |
dc.subject.mesh | Flour | en_US |
dc.subject.mesh | Glucan 1,4-alpha-Glucosidase --metabolism | en_US |
dc.subject.mesh | Saccharomyces --growth & development | en_US |
dc.subject.mesh | Starch --metabolism | en_US |
dc.subject.mesh | Triticum | en_US |
dc.title | Fermentation of starch to ethanol by an amylolytic yeast Saccharomyces diastaticus SM-10. | en_US |
dc.type | Journal Article | en_US |
Files
License bundle
1 - 1 of 1