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Osmophilic Yeasts

1963; Academic Press; Linguagem: Inglês

10.1016/s0065-2628(08)60006-3

1875-6352

Hiroshi Ōnishi,

Biofuel production and bioconversion

This chapter emphasizes studies carried out on soy yeasts by Japanese workers, and discusses some urgent questions and future problems in studies of osmophilic yeasts. It discusses the characteristic phenomena in sugar and salt tolerance of osmophilic yeasts. Comparing the effects of different concentrations of several salts and glycerol on various osmophilic yeasts suggested that the effect of all the solutes was primarily osmotic. The chapter discusses the special aspects of metabolism in connection with nutrition, the effects of pH values of the medium and of culture temperature, assimilability and fermentability of sugars, and balances of fermentation products. It reports that the marked characteristic of fermentation by a salt-tolerant soy yeast, Sacch. rouxii, in a high-saline environment was glycerol production with exceedingly high yield. Extensive studies have been conducted on polyalcohol production by various genera and species, including many osmophilic yeasts. Fermentation tests were made in media of high glucose concentration up to 30% under aerobic conditions and the results have been tabulated. The present review is limited to the spoilage of soy sauce and iniso paste by salt-tolerant yeasts and the development of industrial application of osmophilic yeasts.