Isolation of alcohol tolerant, osmotolerant and thermotolerant yeast strains and improvement of their alcohol tolerance by UV mutagenesis

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dc.authorscopusid6507752133
dc.authorscopusid6506379084
dc.authorscopusid6603023785
dc.contributor.authorÜnaldi, Mutlu Nisa
dc.contributor.authorArikan, Burhan
dc.contributor.authorCoral, Gökhan
dc.date.accessioned2024-09-19T15:49:47Z
dc.date.available2024-09-19T15:49:47Z
dc.date.issued2002
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, the yeast strains were isolated from grapes by serial dilution technique to determine their alcohol-, sugar- and thermotolerance. 34 wild type yeast strains were isolated and alcohol-, sugar- and thermotolerance of these strains were determined. The maximum alcohol tolerance was found to be 9% (v/v) in yeast strain which is named Y2. Thermotolerance behavior of 6 strains were investigated. The strains were treated with UV light with intervals of 20, 30, 40 and 50 seconds. Selected resistant colonies were investigated for alcohol tolerance. It was found that alcohol tolerance increased from 9% (v/v) to 12% (v/v) on Y2 strain.en_US
dc.identifier.endpage120en_US
dc.identifier.issn0137-1320
dc.identifier.issue2en_US
dc.identifier.pmid12363072en_US
dc.identifier.scopus2-s2.0-0036019045en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage115en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15412
dc.identifier.volume51en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.relation.ispartofActa Microbiologica Polonicaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEthanolen_US
dc.subjectGlucoseen_US
dc.subjectHeaten_US
dc.subjectMutagenesisen_US
dc.subjectVitisen_US
dc.subjectWater-Electrolyte Balanceen_US
dc.subjectYeastsen_US
dc.subjectGlucoseen_US
dc.subjectHeaten_US
dc.subjectMutagenesisen_US
dc.subjectVitisen_US
dc.subjectWater-Electrolyte Balanceen_US
dc.subjectalcoholen_US
dc.subjectglucoseen_US
dc.subjectalcohol toleranceen_US
dc.subjectarticleen_US
dc.subjectcontrolled studyen_US
dc.subjectculture mediumen_US
dc.subjectdilutionen_US
dc.subjectfungal strainen_US
dc.subjectfungus cultureen_US
dc.subjectfungus growthen_US
dc.subjectfungus isolationen_US
dc.subjectgrapeen_US
dc.subjectheat toleranceen_US
dc.subjecthigh temperatureen_US
dc.subjectmutagenesisen_US
dc.subjectnonhumanen_US
dc.subjectstrain differenceen_US
dc.subjectultraviolet radiationen_US
dc.subjectdrug effecten_US
dc.subjectelectrolyte balanceen_US
dc.subjectgeneticsen_US
dc.subjectheaten_US
dc.subjectisolation and purificationen_US
dc.subjectmetabolismen_US
dc.subjectmicrobiologyen_US
dc.subjectmutagenesisen_US
dc.subjectphysiologyen_US
dc.subjectyeasten_US
dc.titleIsolation of alcohol tolerant, osmotolerant and thermotolerant yeast strains and improvement of their alcohol tolerance by UV mutagenesisen_US
dc.typeArticleen_US

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