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Authors
Affiliations
1 Takshila Institute of Engineering and Technology, Jabalpur, IN
2 Rani Durgavati Vishwavidyalaya, Jabalpur, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 43, No 10 (2006), Pagination: 456-460
Abstract
Out of 500 species of yeast that are currently recognized, about 130 are able to assimilate starch. Mold amylases have been studied extensively owing to their industrial importance, whereas till now yeast amylases have been restrictively examined. Recently amylolytic yeast are getting much attention due to their potential usefulness in single step ethanal production and conversion of starchy waste material into single cell protein.
