Thermo-and salt-tolerant <i>Saccharomyces cerevisiae</i> strains isolated from fermenting coconut toddy from Sri Lanka Maduka Subodinee Ahangangoda Arachchige Shusaku Yoshida Hirohide Toyama 10.6084/m9.figshare.8850992.v1 https://tandf.figshare.com/articles/dataset/Thermo-and_salt-tolerant_i_Saccharomyces_cerevisiae_i_strains_isolated_from_fermenting_coconut_toddy_from_Sri_Lanka/8850992 <p>‘Toddy’ is an alcoholic beverage obtained by the natural fermentation of phloem sap. We isolated 27 yeast strains from coconut toddy in Sri Lanka. Sequences of the 26S rDNA gene D1/D2 region from 18 strains showed 100% identity to <i>Saccharomyces cerevisiae</i>, while eight strains showed 99% identity to <i>Pichia manshurica</i> and a single isolate showed 99% identity to <i>Saccharomycodes ludwigii</i>. Regarding salt tolerance, all isolated strains of <i>S. cerevisiae</i> were found to grow in the presence of 10.0% (w/v) NaCl in yeast extract-peptone-dextrose (YPD), one of the isolates (SLY-10) grew even with 13.0% (w/v) NaCl. All the isolates grew well at 40 °C, and the 18 <i>S. cerevisiae</i> strains showed significant growth even at 42 °C. All the 18 <i>S. cerevisiae</i> strains still showed growth better than reference strains did in a medium with 7.5% (w/v) NaCl at 40 °C. All <i>S. cerevisiae</i> isolates produced relatively high alcohol concentrations than reference strains did when growing on batch-fermented media with 100 g·L<sup>−1</sup>glucose in at 40 °C. The five strains (SLY-3, SLY-4, SLY-8, SLY-9 and SLY-10) produced significant amounts of alcohol even at 45 °C: alcohol productivity over 24 h at 40 °C and 45 °C was similar in two different glucose concentrations, and the amount of produced alcohol was higher with 160 g·L<sup>−1</sup> glucose than with 100 g·L<sup>−1</sup>glucose, significantly at 45 °C.</p> 2019-07-10 11:57:36 Saccharomyces cerevisiae tolerance fermentation productivity