Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Hybridization에 의한 반수체 재조합 효모균주의 전분 발효능 증진

  • Park, Sun-Young (Center for Genetic Engineering Research, The University of Suwon) ;
  • Kim, Keun (Center for Genetic Engineering Research, The University of Suwon) ;
  • Lee, Chang-Hoo (R&D Management Center for Energy and Resources)
  • 박선영 (수원대학교 유전공학연구소) ;
  • 김근 (수원대학교 유전공학연구소) ;
  • 이창후 (에너지자원기술개발지원센터)
  • Published : 1996.12.01
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Abstract

To improve the fermentation characteristics(such as starch-degradability, ethanol tolerance, sugar and high-temperature tolerance) of recombinant haploid yeast Saccharomyces diastaticus K114, hybridization technique was used. The hybridization partner was S. diastaticus 1177 which had good glucoamylase activity and fermentabi- lity. The best hybrid HH64 showed improved ethanol tolerance, sugar and high-temperature tolerance. Especia- lly, the starch-fermentability was significantly improved, since the hybrid produced 1.60% (w/v) ethanol from 4% (w/v) starch, while the recombinant haploid K114 produced 1.30% (w/v) ethanol. The optimum temperature and pH for the starch-fermentation by the hybrid HH64 was 30$\circ$C and 5, respectively. The hybrid yeast HH64 produced 7.5% (w/v) ethanol directly from 20% (w/v) starch.

Keywords

References

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