Biological and fermentative properties of a Thermotolerant yeast Strain in alcohol production from cassava flour
一株耐温酵母菌的生物学特性及其木薯酒精发酵特性(英文)

A thermotolerant yeast strain was screened for production of ethanol from cassava flour. Some morphological and physiological characteristics and the fermentation properties of the strain were investigated. Results indicated that it was a typical strain of Saccharomyces sp. with thermostability, relatively high ethanol resistance and low pH tolerance. The optical temperature and initial pH for alcoholic fermentation from 25%(w/v) of cassava flour in the fermentation broth were 34℃ and 3.5, respectively. Under these conditions and with a low temperature cooking process, 10.67%(v/v) of the ethanol could be obtained in 48 h with a yield rate of 93.1% based on the theoretical value of the starch content from cassava. The strain appeared suitable for ethanol production from cassava flour in industry.