Potential amylase-producing yeast isolated from indigenous fermented beverages originating from Bali, Indonesia

• Main Authors: D., Sukmawati, Z., Arman, G. A., Sondana, N. N., Fikriyah, R., Hasanah, Z. N., Afifah, M., Balqis, H. E., Enshasy, S. N. A., Husna, S., Rahayu
• Format: Conference or Workshop Item
• Language: English
• Published: 2019
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/92631/1/SukmawatiD2019_PotentialAmylaseProducingYeast.pdf; http://eprints.utm.my/id/eprint/92631/; http://dx.doi.org/10.1088/1742-6596/1402/5/055021
• Institution: Universiti Teknologi Malaysia

Indonesia has many fermented beverages, and yeast become one of the agents in fermented process. Yeasts has a role to transform carbohydrate complex into simple compounds with release secondary metabolism to environment like amylase enzyme. This study aims to get the isolate of yeast that can potent...