Isolation and characterization of a Pichia anomala strain: a promising candidate for bioethanol production
作者： Nengguo Tao , Yumei Gao , Yuejin Liu
DOI: 10.1590/S1517-83822011000200031
关键词: Food science 、 Biology 、 Fermentation 、 Hydrolysis 、 Biochemistry 、 Growth medium 、 Yeast in winemaking 、 Gas chromatography 、 Ethanol fuel 、 Strain (chemistry) 、 Pichia anomala
摘要: A yeast strain designated as Y-1 was isolated and characterized from wine ("Jiuqu"). Based on the morphological biochemical results, along with rDNA internal transcribed spacer region (ITS), identified to be a Pichia anomala strain. is an ethanol-tolerant strain, enduring ethanol concentrations of up 14 %. growth medium conditions were optimized, results showing good in pH ranges 3.5-6.5, temperature 25-30 °C, inoculums range 8 %-12 %, while optimum reached at 30 5.0, 10 Furthermore, when alkaline hydrolyzed Shatian pummelo peel solutions inoculated % fermented °C for 6 d, 4.7 pure (w/w) produced, evidenced by gas chromatography analysis. Our present study shows potential promising candidate bioethanol production.
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