ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Nineteen whisky yeasts were evaluated according to their fermentation performance and ability to produce a palatable spirit. Four of these strains were selected and, together with a commercial wine yeast strain (control), were transformed with integration plasmids containing the LKA1 and LKA2 α-amylase genes from the yeast Lipomyces kononenkoae. Fermentation trials with starch-containing media indicated that the transformants produced between 47% and 66% of the theoretical ethanol yield. This study has resulted in progress toward the development of whisky yeast that could ultimately be used in a process during which production of amylases, hydrolysis of starch, and fermentation of resulting sugars to grain whisky occur in a single step.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb13617.x
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