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Identification and characterization of yeast isolated from indonesian fermented food

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Mycoscience

Abstract

Yeast strains with amylolytic activity were isolated from cassavatapé and its precursor,ragi. they were divided into two groups based on their characteristics: group 1, possessing high amylolytic activity and low ethanol yield; and group 2, possessing low amylolytic activity and high ethanol yield. The major strains of the group 1 were identified asEndomyces fibuliger, and those of group 2 were identified asPichia anomala. Based on 18S rDNA analysis, an isolate fromragi that had a high amylolytic activity was thought to be an undescribed species that was related to the basidiomycetous genera.

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Authors and Affiliations

  1. National Institute of Bioscience and Human-Technology, Agency of Industrial Science and Technology, 1-1, Higashi, 305, Tsukuba, Ibaraki, Japan

    Hiroshi Kuriyama, Yoko Igosaki, Kaoru Watanabe & Takema Fukatsu

  2. Research and Development Centre for Biology, The Indonesian Institute of Science, J1.Ir. Juanda 18, 16002, Bogor, Indonesia

    Dudi Sastraatmadja & Atit Kanti

Authors
  1. Hiroshi Kuriyama
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  2. Dudi Sastraatmadja
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  3. Yoko Igosaki
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  4. Kaoru Watanabe
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  5. Atit Kanti
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  6. Takema Fukatsu
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Kuriyama, H., Sastraatmadja, D., Igosaki, Y. et al. Identification and characterization of yeast isolated from indonesian fermented food. Mycoscience 38, 441–445 (1997). https://doi.org/10.1007/BF02461686

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  • DOI: https://doi.org/10.1007/BF02461686

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