Characterization of Ethanol-Producing Marine Yeasts Isolated from Coastal Water

Naoto Urano*, Hiroyuki Hirai, Masami Ishida, Shigeru Kimura

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

Various kinds of ethanol-producing marine yeasts from coastal water were isolated and characterized. Number of colony forming units of the marine yeasts on a medium were from several dozen to hundreds per 1 l of various coastal water. Ethanol productivity from glucose by 15 isolates of the marine yeasts widely ranged 9 ∼ 77%. Above all, in five strains: TA8, 15, and 46 and TK5 and 12, the productivity was 58∼77% which had the similar levels of those in industrial yeasts. Salt tolerance of the marine yeasts was measured and they grew and fermented in the presence of 2.0 ∼ 3.0 M NaCl. Otherwise, the industrial yeasts were only in 1.0 ∼ 2.0 M NaCl. In taxonomy of the marine yeasts, most of them were found to be genera Candida and Debaryomyces.

Original languageEnglish (US)
Pages (from-to)633-637
Number of pages5
JournalFisheries Science
Volume64
Issue number4
DOIs
StatePublished - Aug 1998

Keywords

  • Coastal water
  • Ethanol
  • Fermentation
  • Marine yeast
  • Salt tolerance

ASJC Scopus subject areas

  • Aquatic Science

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