Screenig and Indentification of Wild Strains for the Production of High Concentration of Alcohol from Jerusalem artichoke Tubers

돼지감자를 이용한 고농도 알코올발효 균주의 탐색

  • Hong, Yeun (Department of Food Science, Seoul Woman's university) ;
  • Choi, Eon-Ho (Department of Food Science, Seoul Woman's university)
  • 홍연 (서울여자대학교 식품과학과) ;
  • 최언호 (서울여자대학교 식품과학과)
  • Published : 1994.12.01

Abstract

Yeast screening for effective production of alcohol from Jerusalem artichoke tubers as an alternative energy source was performed. Inulin assimilative strains with high alcohol tolera- nce were isolated from wild sources and cultured in the liquid media of Jerusalem artichoke powder varying its concentraion from 15 to 30%. As a result, four strains of 2,445 isolates showing the inulin assimilation were selected as alcohol fermentative and alcohol tolerant yeasts. These strains were assignated to be Kluyveromyces marxianus F043 and Kluyveromyces sp. F173, E040, and F334, respectively, by their cultural and physiological characteristics. The F043 strain produced ethanol of 98.1 g/l in the 25% Jerusalem artichoke medium for 3 days.

Keywords

Alcohol fermentation;yeast screening Jerusalem artihoke;alternative energy;high concentraion culture

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