Expression of 2 Lipomyces kononenkoae α-amylase genes in selected whisky yeast strains

K. La Grange-Nel, A. Smit, R. R. Cordero Otero, M. G. Lambrechts, Q. Willemse, P. Van Rensburg, I. S. Pretorius*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


Nineteen whisky yeasts were evaluated according to their fermentation performance and ability to produce a palatable spirit. Four of these strains were selected and, together with a commercial wine yeast strain (control), were transformed with integration plasmids containing the LKA1 and LKA2 α-amylase genes from the yeast Lipomyces kononenkoae. Fermentation trials with starch-containing media indicated that the transformants produced between 47% and 66% of the theoretical ethanol yield. This study has resulted in progress toward the development of whisky yeast that could ultimately be used in a process during which production of amylases, hydrolysis of starch, and fermentation of resulting sugars to grain whisky occur in a single step.

Original languageEnglish
Pages (from-to)M175-M181
Number of pages7
JournalJournal of Food Science
Issue number7
Publication statusPublished - Sep 2004
Externally publishedYes


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