Abstract
Two polyploid yeast strains and two genetically manipulated yeast strains were subjected to anaerobic fermentations in whole corn mash and defined media. Carbohydrate utilization and ethanol production rates were investigated. Whilst the polyploid strains exhibited superior performance in the whole corn mash, the genetically manipulated strains were so in defined media with glucose as the substrate. The overall fermentation performance of the novel strains however was comparable to the polyploid strains with corn mash as the substrate when most of the solid material had been removed. The flocculating and dextrin utilizing properties of the yeast strains examined play an important role in such fermentations.
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