Biotechnology Letters

, Volume 9, Issue 1, pp 59–62

Fermentation of starch to ethanol by a complementary mixture of an amylolytic yeast andSaccharomycescerevisiae

Authors

  • Mohamed M. Abouzied
    • Department of Microbiology and Public HealthMichigan State University
  • C. Adinarayana Reddy
    • Department of Microbiology and Public HealthMichigan State University
Article

DOI: 10.1007/BF01043395

Cite this article as:
Abouzied, M.M. & Reddy, C.A. Biotechnol Lett (1987) 9: 59. doi:10.1007/BF01043395

Summary

Synergistic coculture of an amylolytic yeast (Saccharomycopsisfibuligera) andS.cerevisiae, a non-amylolytic yeast, fermented unhydrolyzed starch to ethanol with conversion efficiencies over 90% of the theoretical maximum. Fermentation was optimal between pH 5.0 to 6.0. Using a starch concentration of 10% (w/v) and a 5% (v/v) inoculum ofS.fibuligera, increasingS.cerevisiae inoculum from 4% to 12% (w/v) resulted in 35–40% (w/v) increase in ethanol yields. Anaerobic or “limited aerobic” incubation almost doubled ethanol yields.

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Copyright information

© Kluwer Academic Publishers 1987