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Alcohol fermentation of starch by a genetic recombinant yeast having glucoamylase activity
Author(s) -
Nakamura Yoshitoshi,
Kobayashi Fumihisa,
Ohnaga Makoto,
Sawada Tatsuro
Publication year - 1997
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/(sici)1097-0290(19970105)53:1<21::aid-bit4>3.0.co;2-0
Subject(s) - fermentation , yeast , starch , saccharomyces cerevisiae , ethanol , recombinant dna , ethanol fermentation , chemistry , biochemistry , food science , ethanol fuel , microorganism , biology , bacteria , gene , genetics
Alcohol fermentation of starch was investigated using a direct starch fermenting yeast, Saccharomyces cerevisiae SR93, constructed by integrating a glucoamylase‐producing gene ( STA1 ) into the chromosome of Saccharomyces cerevisiae SH1089. The glucoamylase was constitutively produced by the recombinant yeast. The ethanol concentration produced by the recombinant yeast was 14.3 g/L which was about 1.5‐fold higher than by the conventional mixed culture using an amylolytic microorganism and a fermenting microorganism. About 60% of the starch was converted into ethanol by the recombinant yeast, and the ethanol yield reached its maximum value of 0.48 at the initial starch concentration of 50 g/L. The fed‐batch culture, which maintains the starch concentration in the range of 30 to 50 g/L, was used to produce a large amount of ethanol from starch. The amount of ethanol produced in the fed‐batch culture increased about 20% compared to the batch culture. © 1997 John Wiley & Sons, Inc.