Department of Biology, University of Al-Ain, P.O. Box 17551, Abo-Dhabi, United Arab Emirates.
World J Microbiol Biotechnol. 1992 May;8(3):259-63. doi: 10.1007/BF01201874.
Five thermotolerant, alcohol-producing yeast cultures were isolated from samples obtained from India. Two were identified as ofKluyveromyces marxianus. All five grew on plate-cultures up to 52°C, with maximum growth rates in liquid culture at 40°C. All produced relatively high alcohol concentrations: 5.7 to 7.0% (w/v) at 45°C and 5.0 to 5.5% (w/v) at 50°C when growing on 14.0% (w/v) glucose. All five isolates fermented diluted molasses containing 16.0% (w/v) total sugars, producing 5.6 to 6.0% (w/v) alcohol concentrations. Supplementing the molasses with P, K, Mg and Mn resulted in a 13 to 20% increase in alcohol production at 40°C. The maximum amounts of alcohol produced on supplemented molasses were 7.5 to 8.0 and 6.5 to 7.0% (w/v) at 37°C and 40°C, respectively.
从印度获得的样本中分离出了五种耐热、产酒精的酵母培养物。其中两种被鉴定为马克斯克鲁维酵母（Kluyveromyces marxianus）。这五种酵母在平板培养物中可生长至 52°C，在 40°C 的液体培养物中生长最快。所有酵母在 45°C 时产生的酒精浓度相对较高：在 14.0%（w/v）葡萄糖上生长时为 5.7%至 7.0%（w/v），在 50°C 时为 5.0%至 5.5%（w/v）。所有五种分离物都能发酵含有 16.0%（w/v）总糖的稀释糖蜜，产生 5.6%至 6.0%（w/v）的酒精浓度。在糖蜜中添加 P、K、Mg 和 Mn 可使 40°C 时的酒精产量增加 13%至 20%。在补充糖蜜上产生的最大酒精量分别为 37°C 和 40°C 时的 7.5%至 8.0%和 6.5%至 7.0%（w/v）。
