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Comparative study of starch degradation and amylase production by non-ascomycetous yeast species

1984; Elsevier BV; Volume: 5; Issue: 3 Linguagem: Inglês

10.1016/s0723-2020(84)80043-0

1618-0984

René De Mot, Marc Demeersman, H. Verachtert,

Microbial Metabolites in Food Biotechnology

A large number of starch-assimilating yeast species belonging to the genera Brettanomyces, Bullera, Candida, Cryptococcus, Filobasidium, Leucosporidium, Phaffia, Rhodasporidium, Rhodotorula, Sporobolomyces, Sterigmatomyces, Torulopsis and Trichosporon, were studied. Their ability to degrade different starch preparations and the concomitant release of amylolytic enzymes into the medium were compared quantitatively. Limited hydrolysis of the polysaccharide substrates characterized most of the strains tested. However, significant differences in amylase secretion occurred. Highly active amylolytic species of the genera Candida, Cryptococcus and Trichosporon assimilating both soluble and unmodified starch types, are described for the first time. High levels of extracellular amylolytic activity were detected in culture supernatants of these species, except for Cryptococcus flavus. Using a gel diffusion technique with a medium containing Phadebas-substrate, α-amylase activity was demonstrated in crude enzyme preparations of Cryptococcus flavus, Candida homilentoma, C. silvanorum, C. tsukubaensis and Trichosporon pullulans.