Isolation of Yeast and Screening for Amylolytic Activit

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dc.contributor.authorAmalee, G.D.N.
dc.contributor.authorChandrasena, G.
dc.date.accessioned2021-12-02T08:45:35Z
dc.date.available2021-12-02T08:45:35Z
dc.date.issued2010
dc.description.abstractAmylolytic activity of yeast can be exploited for the biological conversion of complex carbohydrates in to fermentable sugars. Hence, the amylolytic yeast has vast industrial potential and the enzymatic conversion of complex carbohydrates with fermentable sugars is economical and environmental friendly. Therefore, a study was planned to isolate autochthonous yeast and screen them for amylolytic properties. In the study, over the 80 contaminated sugary and starchy materials were collected and isolation and purification of the yeast was carried out and their morphological and the cultural characteristics were also recorded. Purified yeast strains were checked for the hydrolyzation and the fermentation of powdered samples of starchy sources such as Cassava (Manihot esculenta), Wei lunu (Pancratium zeylanicum), Wal habarala (Alocasia macrohiza), Kiri ala (Xanthosoma sagittifolium) etc. Fermentative properties of the isolated yeasts were also studied using 10% sucrose solutions. Results revealed that most of the yeast isolates were with fermentative properties and the yeasts, isolated from Jackfruit, Coconut Toddy, Honey, Water melon, Tomato, Apple, Pumpkin, Coconut, Ugurassa, Snake gourd and Orange were showed amylolytic properties. However, yeasts which were isolated from contaminated Jackfruit, Apple, Snake gourd, Orange and Honey showed both amylolytic and the fermentative properties. Further, yeasts which were having ethanol producibility did not show amylolytic activities except the yeast isolated from the Snake gourd, indicating that there are amylolytic fermentable yeasts. Key words: Amylolytic yeast, Alcohol fermentation, Hydroxylation, Starchy materialsen_US
dc.identifier.isbn9789550481002
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7831/49-2010-Isolation%20of%20Yeast%20and%20Screening%20for%20Amylolytic%20Activit.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectFood Technologyen_US
dc.subjectFood Scienceen_US
dc.subjectAgricultureen_US
dc.titleIsolation of Yeast and Screening for Amylolytic Activiten_US
dc.title.alternativeResearch Symposium 2010en_US
dc.typeOtheren_US
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