Screening yeast strains for alcohol fermentation from the dried traditional yeast

Abstract

    Methods to produce rice alcohol by dried traditional yeast are unstable because the yeast system in driedtraditional yeast has depended on nature and not been controlled. In this study, a total of 15 different kinds of driedtraditional yeast were prepared and screened. Each yeast strain was evaluated by analyzing its fermentation propertyand alcohol tolerance. There are 19 yeast strains were isolated and their growth conditions and ethanol producingproperties were examined. Results showed that three strains S1, BT, BL3 grew and produced ethanol at temperature28-30oC, and pH 5-5.5. Especially, high concentration ethanol tolerance ability of the three strains was at 8-18%.Our results showed that these strains were valuable microorganisms and could be utilized as a basis for further studyof dried traditional yeast in traditional alcoholic beverages.