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Studies on an amylolytic strain of Saccharomyces cerevisiae isolated from yam tuber
Author(s) -
Olasupo N. A.,
Teniola O. D.,
Okosun R.,
Omowaye A.,
Olatope S. O.,
ScottEmuakpor M. B.
Publication year - 1996
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620360411
Subject(s) - saccharomyces cerevisiae , yeast , amylase , brewing , strain (injury) , food science , chemistry , enzyme , biology , biochemistry , fermentation , anatomy
An amylolytic yeast strain identified as Saccharomyces cerevisiae was isolated from yam tuber. Studies on the effect of physical agents such as pH and temperature on the activity of the amylase showed that the optimum pH and temperature for the amylase produced by the S. cerevisiae were 5.0 and 60 °C, respectively. Heavy metal resistance study on the amylolytic yeast strain indicated different levels of resistance to copper (6.0 mM), zinc (3.0 mM) and manganese (15.0 mM) ions. The results are discussed in relation to the potential use of an amylolytic yeast in the brewing industry in Nigeria.