Research Article | Volume: 4, Issue: 4, April, 2014

Characterization and ethanol fermentation of Pichia and Torulaspora strains

Rumpa Jutakanoke,  Somboon Tanasupawat,  Ancharida Akaracharanya   
Rumpa Jutakanoke1, Somboon Tanasupawat2, Ancharida Akaracharanya1

1Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand,

2Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand.

Open Access   

Published:  Apr 28, 2014

DOI: 10.7324/JAPS.2014.40409
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Abstract

Seventy-two yeasts were isolated from sugarcane juices and sugar process-sediments collected in Thailand by incubated at 30 and 40oC in oxygen-limited condition. Six and eleven isolated yeasts produced ethanol with 0.46 and 0.22 g/g initial glucose at 30 and 40oC, respectively. The highest ethanol production efficacy, 0.30 g/g glucose of maximum ethanol yield at 40oC was found in isolates G1-4(1) and G1-12(3). On the basis of their phenotypic characteristics including the D1/D2 region of the large-subunit ribosomal (LSU) of 26S rRNA gene sequence analysis, the isolates G1-4(1) and G1-12(3) were identified as Pichia kudriavzvii and Torulaspora globosa, respectively.


Keyword:     Ethanol yeast Pichia kudriavzvii Torulaspora globosa.

Citation:

Rumpa Jutakanoke, Somboon Tanasupawat, Ancharida Akaracharanya., Characterization and ethanol fermentation of Pichia and Torulaspora strains. J App Pharm Sci, 2014; 4 (04): 052-056.

Copyright:The Author(s). This is an open access article distributed under the Creative Commons Attribution Non-Commercial License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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