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  • Title: Fermentation of starch to ethanol by an amylolytic yeast Saccharomyces diastaticus SM-10.
    Author: Sharma S, Pandey M, Saharan B.
    Journal: Indian J Exp Biol; 2002 Mar; 40(3):325-8. PubMed ID: 12635704.
    Abstract:
    A total of fifteen yeast strains were isolated from natural sources including fruits, soil, molasses, honey and a variety of indigeneous fermented foods. Screening of these strains for growth, ethanol production and glucoamylase activity led to selection of a yeast strain SM-10 identified as S. diastaticus having maximum glucoamylase activity (80 units ml(-1)) and ethanol production from starch (3.5%). Ethanol production from wheat flour was found to be 1.75% which could be increased to 5.2% after treatment of wheat flour with pepsin, diastase and glucoamylase.
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