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- Title
Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage.
- Authors
Lee, Ja-Yeon; Im, Young-Kum; Ko, Hyun-Mi; Chin, Jong-Eon; Kim, Il-Chul; Lee, Hwanghee; Bai, Suk
- Abstract
Objective: To produce an alcoholic beverage containing anthocyanins that can act as antioxidants and have anticarcinogenic activities and antihypertensive effects. Results: 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 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. Conclusion: We have produced a health-promoting alcoholic beverage abundant in anthocyanins from purple sweet potato.
- Subjects
SWEET potatoes; ALCOHOLIC beverages; ANTHOCYANINS; BIOMASS liquefaction; YEAST; FUNGAL cultures; FUNGAL growth
- Publication
Biotechnology Letters, 2015, Vol 37, Issue 7, p1439
- ISSN
0141-5492
- Publication type
Article
- DOI
10.1007/s10529-015-1811-7