CHARACTERIZATION AND IDENTIFICATION OF THERMOTOLERANT, FERMENTATIVE YEASTS FROM INDIGENOUS ALCOHOL STARTERS OF FOUR ASIAN COUNTRIESWIN AUNG, YUKA WATANABE AND FUMIO HASHINAGA
Of 73 yeast strains isolated from indigenous alcohol starters of Nepal, Myanmar, Cambodia and Indonesia, 7 strains that grew and fermented at above 42°C were selected. Fermentation was carried out in medium containing 15% (w/v) glucose at 40°C using the selected yeast strains, and the ethanol productivities were measured after 48 h incubation. Two strains, MN1-3 and CS2-3 were found to be higher ethanol productivity of 6.2 and 6.7% (w/v), respectively. Thermotolerant, fermentative yeast strains were identified by conventional and molecular techniques. In the molecular technique, polymerase chain reaction (PCR) amplified 18S rDNA and internal transcribed spacer 1 (ITS1) genes using specific primers were analyzed. As a result, the strains selected were identified as follows: NP3-2 and MN1-5, Issatchenkia orientalis; MN1-3 and CS2-3, Saccharomyces cerevisiae; CS1-1, Pichia fabianii; RA2-1, Clavispora lusitaniae and RA3-3, Candida glabrata.
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