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FORMATION OF HIGH CONCENTRATIONS OF ALCOHOL BY VARIOUS YEASTS *
Author(s) -
Hayashida S.,
Ohta K.
Publication year - 1981
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1981.tb03983.x
Subject(s) - saccharomyces , yeast , saccharomyces cerevisiae , aspergillus oryzae , fermentation , sucrose , alcohol , chemistry , food science , brewing , biochemistry , biology
The presence of Aspergillus oryzae ‐proteolipid (PL) at the early stage off fermentation was essential to obtain yeast cells capable of producing high concentrations of alcohol, when the fermentation tests were carried out by stepwise addition of sucrose to the synthetic media. High concentrations of alcohol were produced by strains of Saccharomyces cerevisiae Hansen and Saccharomyces uvarum (carlsbergensis) as well as Saccharomyces sake which produced more than 20 percent alcohol in the PL‐supplemented medium at 20°C.