Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage
| العنوان: | Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage |
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| المؤلفون: | Jong-Eon Chin, Hyun-Mi Ko, Hwanghee Blaise Lee, Young-Kum Im, Il-Chul Kim, Ja-Yeon Lee, Suk Bai |
| المصدر: | Biotechnology Letters. 37:1439-1445 |
| بيانات النشر: | Springer Science and Business Media LLC, 2015. |
| سنة النشر: | 2015 |
| مصطلحات موضوعية: | Debaryomyces, Starch, Saccharomyces cerevisiae, Bioengineering, Applied Microbiology and Biotechnology, Anthocyanins, chemistry.chemical_compound, Food science, Ipomoea batatas, Ethanol, biology, Alcoholic Beverages, fungi, food and beverages, General Medicine, biology.organism_classification, carbohydrates (lipids), chemistry, Biochemistry, Anthocyanin, Fermentation, biology.protein, Glucan 1,4-alpha-Glucosidase, alpha-Amylases, Alpha-amylase, Biotechnology |
| الوصف: | To produce an alcoholic beverage containing anthocyanins that can act as antioxidants and have anticarcinogenic activities and antihypertensive effects.High starch-assimilating sake yeast strain of Saccharomyces cerevisiae co-expressing the glucoamylase and α-amylase genes from Debaryomyces occidentalis using the double rDNA-integration system was developed. The new strain grew substantially using 5 % (w/v) purple sweet potato flour as the sole carbon source. Its cell yield reached 14.5 mg ml(-1) after 3 days. This value was 2.4-fold higher than that of the parental wild-type strain. It produced 12 % (v/v) ethanol from 20 % (w/v) purple sweet potato flour and consumed 98 % of the starch content in purple sweet potato flour after 5 days of fermentation.We have produced a health-promoting alcoholic beverage abundant in anthocyanins from purple sweet potato. |
| تدمد: | 1573-6776 0141-5492 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0d35c387edebcee99eab312aa08d59b https://doi.org/10.1007/s10529-015-1811-7 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....e0d35c387edebcee99eab312aa08d59b |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 15736776 01415492 |
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