Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Growth and Fermentation Characteristics of Saccharomyces cerevisiae NK28 Isolated from Kiwi Fruit

  • Lee, Jong-Sub (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jung-Wan (Division of Life Sciences, University of Incheon) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
  • Received : 2013.07.18
  • Accepted : 2013.07.24
  • Published : 2013.09.28
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Abstract

The influences of glucose concentration, initial medium acidity (pH), and temperature on the growth and ethanol production of Saccharomyces cerevisiae NK28, which was isolated from kiwi fruit, were examined in shake flask cultures. The optimal glucose concentration, initial medium pH, and temperature for ethanol production were 200 g/l, pH 6.0, and $35^{\circ}C$, respectively. Under this growth condition, S. cerevisiae NK28 produced $98.9{\pm}5.67$ g/l ethanol in 24 h with a volumetric ethanol production rate of $4.12{\pm}0.24g/l{\cdot}h$. S. cerevisiae NK28 was more tolerant to heat and ethanol than laboratory strain S. cerevisiae BY4742, and its tolerance to ethanol and fermentation inhibitors was comparable to that of an ethanologen, S. cerevisiae D5A.

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