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http://dx.doi.org/10.5352/JLS.2008.18.4.447

Isolation and Identification of Zinc-Enriched Yeast Saccharomyces cerevisiae FF-10 from the Tropical Fruit Rambutan  

Cha, Jae-Young (Alcoholic Beverage Research Institute, Daesun Distilling Co. Ltd.)
Heo, Jin-Sun (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University)
Kim, Jung-Wook (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University)
Lee, Seon-Woo (Department of Applied Biology, College of Natural Resources and Life Science, Dong-A University)
Cho, Young-Su (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University)
Publication Information
Journal of Life Science / v.18, no.4, 2008 , pp. 447-453 More about this Journal
Abstract
Zinc is an essential trace element in Human Being. Highly zinc containing yeast strain isolated from the tropical fruit, rambutan and the zinc concentration in this yeast strain was 306 ppm (30.6 mg%)per dry matter basis. This strain was found to be a rounded type, normal size, and multi-polar budding. Phylogenetic analysis using the ITS1-5.85 rDNA sequences from isolated strain is most similar to yeast Saccharomyces cerevisiae at the level of nucleotide sequence identity at 99%. This strain was produced alcohol by about 12% using fully colonized koji-rice with Aspergillus oryzae. In conclusion, the isolated strain was found to be closely related to the S. cerevisiae based on its morphological and physiological properties, and alcohol fermentation. The phylogenetic analysis of strain FF-10 using ITS 5.8S rDNA sequence data also supported the closely related to the S. cerevisiae. Accordingly, the isolated yeast was named as S. cerevisiae FF-10. Further studies on the best culture conditions for zinc production from zinc-enriched S. cerevisiae FF-10 are under investigation.
Keywords
FF-10 strain; Saccharomyces cerevisiae; zinc; ITS1-5.8S rDNA sequences.;
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