G. Verma et al., Bioconversion of starch to ethanol in a single-step process by coculture of amylolytic yeasts and Saccharomyces cerevisiae 21, BIORES TECH, 72(3), 2000, pp. 261-266
Ethanol production by a coculture of Saccharomyces diastaticus and Saccharo
myces cerevisiae 21 was 24.8 g/l using raw unhydrolysed starch in a single-
step fermentation. This was 48% higher than the yield obtained with the mon
oculture of S. diastaticus (16.8 g/l). The maximum ethanol fermentation eff
iciency was achieved (93% of the theoretical value) using 60 g/l starch con
centration. In another coculture fermentation with E. capsularis and S. cer
evisiae 21, maximum ethanol yield was 16.0 g/l, higher than the yield with
the monoculture of Endomycopsis capsularis. In batch fermentations using co
cultures maximum ethanol production occurred in 48 h of fermentation at 30
degrees C using 60 g/l starch. Fermentation efficiency was found lower in a
two-step process using sr-amylase and glucoamylase-treated starch. (C) 199
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