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Expression of 2 Lipomyces kononenkoae α‐Amylase Genes in Selected Whisky Yeast Strains
Author(s) -
GrangeNel K. la,
Smit A.,
Otero R.R. Cordero,
Lambrechts M.G.,
Willemse Q.,
Rensburg P.,
Pretorius I.S.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13617.x
Subject(s) - yeast , fermentation , amylase , starch , food science , hydrolysis , wine , biology , strain (injury) , chemistry , biochemistry , microbiology and biotechnology , enzyme , anatomy
Nineteen whisky yeasts were evaluated according to their fermentation performance and ability to produce a palatable spirit. Four of these strains were selected and, together with a commercial wine yeast strain (control), were transformed with integration plasmids containing the LKA1 and LKA2 α ‐amylase genes from the yeast Lipomyces kononenkoae . Fermentation trials with starch‐containing media indicated that the transformants produced between 47% and 66% of the theoretical ethanol yield. This study has resulted in progress toward the development of whisky yeast that could ultimately be used in a process during which production of amylases, hydrolysis of starch, and fermentation of resulting sugars to grain whisky occur in a single step.