Departamento de Bioquímica, Universidade Estadual Paulista, Caixa Postal 174, 14.800-Araraquara, Sao Paulo, Brazil, and Dipartimento di Biologia Vegetale, Università di Perugia, Borgo 20 Giugno 74, 1-06100 Perugia, Italy.
Appl Environ Microbiol. 1988 Oct;54(10):2447-51. doi: 10.1128/aem.54.10.2447-2451.1988.
Yeast strains capable of fermenting starch and dextrin to ethanol were isolated from samples collected from Brazilian factories in which cassava flour is produced. Considerable alcohol production was observed for all the strains selected. One strain (DI-10) fermented starch rapidly and secreted 5 times as much amylolytic enzyme than that observed for Schwanniomyces alluvius UCD 54-83. This strain and three other similar isolates were classified as Saccharomyces cerevisiae var. diastaticus by morphological and physiological characteristics and molecular taxonomy.
从巴西生产木薯粉的工厂采集的样品中分离出了能够将淀粉和糊精发酵成乙醇的酵母菌株。所有选定的菌株都表现出相当高的酒精产量。一株（DI-10）能够快速发酵淀粉，并分泌出比 Schwanniomyces alluvius UCD 54-83 观察到的淀粉酶高出 5 倍的量。根据形态学和生理学特征以及分子分类学，该菌株和其他三个类似的分离株被分类为酿酒酵母变种 diastaticus。
