Korean Journal of Microbiology (미생물학회지)
- Volume 29 Issue 2
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- Pages.136-142
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- 1991
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- 0440-2413(pISSN)
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- 2383-9902(eISSN)
Isolation of Ethanol-tolerant Strains of Yeast in Relation to Their Tolerant Mechanism
에탄올 내성 효모의 선별과 그의 에탄올 내성 기작
Abstract
The selection of ethanol-tolerant strains was applied to enrichment culture of YPD broth medium containing various concentrations of ethanol. Isolates were identified to be Saccharomyces cerevisiae, the others as S. dairensis, S. exiguus, S. telluris, Saccharomycodes ludwigii, Schwanniomyces occidentalis var. occidentalis and Zygosaccharomyces florentinus. Among isolates S. cerevisiae YO-1 was screened as having the highest ethanol tolerance and produced 18% (v/v) ethanol after 4 days fermentation. The change of fatty-acyl residues represents that a progressive decrease in fatty-acyl unsaturation and a proportional increase in saturation in phospholipids of yeast cells during fermentation affected the yeast viability. Supplementation ethanol to the cultures led to an increase of unsaturated fatty-acyl residues, especially