Selection Of Yeasts From Local Dairy Products Essay

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SELECTION OF YEASTS FROM LOCAL DAIRY PRODUCTS FOR THE PRODUCTION OF GLUCOAMYLASE

Introduction:
Yeasts are eukaryotic unicellular chemoorganotrophic organisms. Some species of yeast may become multicellular through the formation of strings of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds. [1] They are common in the environment and can be isolated from various sources like dairy products, [2] sugar rich materials like fruit pulp, [3] soil [4] and in some cases in association with insects. [5] Yeasts had found their application in various fields, like in making of alcoholic as well as non-alcoholic beverages, baking, bioremediation, nutritional supplements and probiotics. [6][7][8] Using yeast as part of bioremediation process has also been reported. Saccharomyce cerevisiae can be used in order to remove BOD from cheese whey. During removal of BOD, production of single cell protein can also be carried out. [6]
Glucoamylase is a hydrolysing enzyme. It can degrade both amylose and amylopectin by hydrolysing both α-1, 4 and α-1, 6 glycosidic links of starch and produce glucose. [9][10] Glucoamylase [(1, 4)-α-D-glucan glucohydrolase, amyloglucosidase, EC 3.2.1.3 is an exo-acting enzyme. It yields β-D-glucose from the non-reducing chain-ends of amylose, amylopectin and glycogen by hydrolysing α-1, 4 linkages in a consecutive manner. [11] The α-1, 6 glycosidic bonds are also hydrolysed, but at a much reduced rate. Hence,

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