Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage

Biotechnology Letters
Ja-Yeon LeeSuk Bai

Abstract

To produce an alcoholic beverage containing anthocyanins that can act as antioxidants and have anticarcinogenic activities and antihypertensive effects. High starch-assimilating sake yeast strain of Saccharomyces cerevisiae co-expressing the glucoamylase and α-amylase genes from Debaryomyces occidentalis using the double rDNA-integration system was developed. The new strain grew substantially using 5 % (w/v) purple sweet potato flour as the sole carbon source. Its cell yield reached 14.5 mg ml(-1) after 3 days. This value was 2.4-fold higher than that of the parental wild-type strain. It produced 12 % (v/v) ethanol from 20 % (w/v) purple sweet potato flour and consumed 98 % of the starch content in purple sweet potato flour after 5 days of fermentation. We have produced a health-promoting alcoholic beverage abundant in anthocyanins from purple sweet potato.

References

Mar 25, 1992·Nucleic Acids Research·D GietzR H Schiestl
Dec 4, 2004·Journal of Biomedicine & Biotechnology·Mary Ann Lila
May 26, 2005·Bioscience, Biotechnology, and Biochemistry·Mitsuyoshi KanoFumiyasu Ishikawa

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Citations

Jun 21, 2019·Antioxidants·Lavinia Liliana Ruta, Ileana Cornelia Farcasanu

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