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Screening and Identification of High Amylase Producing Yeast
Author(s): Yang Dongxue, National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, College of Food Science, Heilongjiang Bayi Agricultural University
Pages: 25-
26+76
Year: 2016
Issue:
8
Journal: Anhui Agricultural Science Bulletin
Keyword: Coarse cereals enzymes; Saccharomyces cerevisiae; Amylase;
Abstract: In order to develop coarse cereals enzymes starter,amylase activity as the evaluation index,high amylaseproducing yeast were isolated and screened from coarse cereals sourdough,and classified by molecular biology tech-niques. Research results showed that 36 strains of yeast were isolated from coarse cereals sourdough,the amylase ac-tivity of NCCC7 and NCCC31 strains was the highest,453.13U/m L and 463.79U/m L respectively,and both NCCC7 and NCCC31 strains were identified as Saccharomyces cerevisiae by 26 S r DNA gene.
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