Cassava starch-degrading profile of Saccharomyces cerevisiae expressing an amylase from Cryptococcus flavus
DOI:
https://doi.org/10.5433/2316-5200.2013v2n4p15Keywords:
Cassava, Saccharomyces cerevisiae, amylase, recombinantAbstract
The main aim of this study was to compare the profile of raw cassava starch-degradation using a laboratorial (CENPK2) and semi-industrial strains (MFL) of the baker´s yeast Saccharomyces cerevisiae expressing an amylase from yeast Cryptococcus flavus (Amy1). The plate essay showed the ability of the both strains to degrade raw cassava starch as sole carbon source. The amylolytic activity of the strain CENPK2 was 4. U.mL-1 compared to 8 U. mL-1 for MFL. Both strains were able to degrade 70% of cassava starch during 96 hours fermentations. The zymogram analysis showed only amylase band with an apparent mass ca. 66 kDa (CENPK2) and 80 kDa (MFL). The MFL strain released almost two times more glucose compare to CENPK2.Taken together, these results open perspective for the production of ethanol from cassava starch using only Amy1.