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Efficiency of genetically engineered yeast in the production of ethanol from dextrinized cassava starch

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Summary

The ability of a polyploid/aneuploidSaccharomyces diastaticus spheroplast fusion product and a diploidSaccharomyces diastaticus hybridization product, to produce ethanol from dextrinized cassava starch with varying amounts of supplemented glucoamylase (amyloglucosidase), was investigated. It was found that the added glucoamylase could be reduced by over 50% using these glucoamylase producing strains as compared to a commercially availableSaccharomyces cerevisiae strain commonly used in ethanol producing industries.

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Authors and Affiliations

  1. Production Research Department, Labatt Brewing Company, Sth A, P. O. Box 5050, N6A 4M3, London, Ontario, Canada

    I. Russell, C. M. Crumplen, R. M. Jones & G. G. Stewart

Authors
  1. I. Russell
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  2. C. M. Crumplen
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  3. R. M. Jones
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  4. G. G. Stewart
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Russell, I., Crumplen, C.M., Jones, R.M. et al. Efficiency of genetically engineered yeast in the production of ethanol from dextrinized cassava starch. Biotechnol Lett 8, 169–174 (1986). https://doi.org/10.1007/BF01029373

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  • DOI: https://doi.org/10.1007/BF01029373

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