Saccharomyces uvarum inulyticus var. nov., a new high-concentration ethanol tolerant yeast from rice wine

@article{Flor2004SaccharomycesUI,
  title={Saccharomyces uvarum inulyticus var. nov., a new high-concentration ethanol tolerant yeast from rice wine},
  author={Perfecto Q. Flor and Shinsaku Hayashida},
  journal={European journal of applied microbiology and biotechnology},
  year={2004},
  volume={18},
  pages={148-152}
}
A new alcohol tolerant yeast which had the ability to ferment glucose, galactose, maltose, trehalose, melizitose, α-methyl-d-glucoside, melibiose and raffinose (complete) was isolated from fermented rice wine. This new isolate which was morphologically, culturally and physiologically similar to type species Saccharomyces uvarum Beijerinck was considered as a variety of the species, hence, designated as Saccharomyces uvarum inulyticus var. nov., because of its extraordinary ability to ferment… CONTINUE READING

References

Publications referenced by this paper.
Showing 1-10 of 18 references

The yeasts

  • J Lodder
  • 1970
Highly Influential
4 Excerpts

High concentration - ethanol fermentation of raw ground corn

  • S Hayashida, K Ohta, PQ Flor, N Nanri, I Miyahara
  • Agric Biol Chem
  • 1982

Raw starch - digestive chitin - immobilized amylase from a protease - glycosidase - less mutant of Aspergitlus awamori vat . kawachi

  • S Hayashida, PQ Flor
  • Agric Biol Chem
  • 1982

Alcohol production

  • JP Guiraud, J Daurelles, P Galzy
  • 1981
1 Excerpt

Alcohol production from Jerusalem artichoke using yeasts with inulinase activity

  • JP Guiraud, J Daurelles, P Galzy
  • Biotechnol Bioeng
  • 1981

Environmental effects on ethanol tolerance of Zyrnomonas mobilis

  • K Ohta, K Supanwoong, S Hayashida
  • J Ferment Technol
  • 1981

Formation of high concentrations of alcohol by various yeasts

  • S Hayashida, K Ohta
  • J Inst Brew
  • 1981

Similar Papers

Loading similar papers…