2013 ; 23(9):
|Author||Jong-Sub Lee, Eun-Hee Park, Jung-Wan Kim, Soo-Hwan Yeo, Myoung-Dong Kim|
|Affiliation||Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Republic of Korea|
|Title||Growth and Fermentation Characteristics of Saccharomyces cerevisiae NK28 Isolated from Kiwi Fruit|
J. Microbiol. Biotechnol.2013 ; 23(9):
|Abstract||The influences of glucose concentration, initial medium acidity (pH), and temperature on the
growth and ethanol production of Saccharomyces cerevisiae NK28, which was isolated from kiwi
fruit, were examined in shake flask cultures. The optimal glucose concentration, initial
medium pH, and temperature for ethanol production were 200 g/l, pH 6.0, and 35oC,
respectively. Under this growth condition, S. cerevisiae NK28 produced 98.9 ± 5.67 g/l ethanol
in 24 h with a volumetric ethanol production rate of 4.12 ± 0.24 g/l·h. S. cerevisiae NK28 was
more tolerant to heat and ethanol than laboratory strain S. cerevisiae BY4742, and its tolerance
to ethanol and fermentation inhibitors was comparable to that of an ethanologen, S. cerevisiae
|Keywords||Saccharomyces cerevisiae, fermentation, ethanol, tolerance, fermentation inhibitor|
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