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Ethanol-utilizing yeasts with acid and ethanol tolerance: Assimilation of ethanol-related compounds and chemical composition

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Abstract

Candida sp. WY-1, WY-2, WY-3, WY-4 and NK-4 and Issatchenkia sp. IM-10, all of which are ethanol-utilizing yeasts with acid and ethanol tolerance, can use acetic acid (0.5%) and acetaldehyde (0.2%) as carbon sources. Candida sp. WY-1, most active of the six strains, was 2–5 times more active in the assimilation of ethanol than other yeast strains used in industrial processes (baker's, wine, saké, and beer yeasts). The ethanol-utilizing ability of strain WY-1 in the exponential phase was about 1.7 times higher than that in the stationary phase. The isolates contained 10 to 14% aspartic acid and glutamic acid as the major amino acids and a large amount of oleic acid.

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