ISOLATION AND PHYSIOLOGICAL CHARACTERIZATION OF YEASTS INVOLVED IN SORGHUM BEER PRODUCTION

Yeasts responsible for sorghum beer fermentation were isolated and the ir physiological characteristics were studied. Twelve typical strains were identified in six beers and found to belong to genera Candida and Saccharomyces. Batch cultures of Candida krusei SO1, Saccharomyces ce revisiae LT3L1, Saccharomyces sp. LK3G and Saccharomyces cerevisiae LT 1L2 were carried out in a synthetic glucose medium. The maximum growth rate and cell yield were dependent on incubation temperature and degr ee of aeration. Optimum temperature of culture was 30 degrees C for th e four tested yeast strains. When grown on synthetic glucose medium an d on natural sorghum medium they had a balanced amino acid profile, ex cept for sulfur-containing amino acids. Considering their protein cont ents and their amino acid profiles, Candida krusei SO1 and Saccharomyc es cerevisiae LT1L2 show some promise as an additive for human nutriti on.