Table 2. Screening results for yeast isolates.
| Isolate code | Appearance of the colony | Concentration of alcohols in the culture | ||
|---|---|---|---|---|
| Ethanol (%, v/v) | Isoamyl alcohol (mg/L) | Isobutyl alcohol (mg/L) | ||
| YB-1 | Round, yellowish | 4.24±0.15 k | 150.43±2.48 jkl | 67.92±1.02 mno |
| YB-2 | Round, buttery yellow | 3.46±0.06 f | 164.16±3.52 p | 71.10±0.75 pqr |
| YB-3 | Round, yellowish | 3.52±0.07 fg | 170.64±5.24 q | 72.68±0.42 r |
| YB-4 | Round, yellowish | 2.64±0.11 d | 154.63±3.07 lmn | 69.40±0.57 nopq |
| YB-5 | Round, creamy | 4.82±0.12 n | 137.46±3.76 hi | 47.27±2.14 c |
| YB-6 | Round, buttery yellow | 3.27±0.10 e | 132.45±3.46 gh | 65.71±1.37 klm |
| YB-7 | Round, buttery yellow | 3.85±0.14 hi | 160.84±1.40 op | 68.18±2.73 mno |
| YB-8 | Round, yellowish | 5.17±0.03 p | 174.27±1.05 qr | 51.04±2.01 d |
| YB-9 | Round, buttery yellow | 1.97±0.05 b | 104.63±2.24 d | 53.21±0.89 de |
| YB-10 | Round, creamy | 3.72±0.04 gh | 145.76±3.67 j | 68.62±1.26 nop |
| YB-11 | Round, buttery yellow | 2.81±0.09 d | 156.45±4.12 mno | 69.34±1.33 nopq |
| YB-12 | Round, creamy | 5.12±0.16 op | 75.35±3.02 a | 35.72±1.47 a |
| YB-13 | Round, buttery yellow | 4.50±0.13 lm | 157.89±2.45 no | 70.29±1.14 opqr |
| YB-14 | Round, buttery yellow | 1.53±0.08 a | 148.94±2.94 jk | 59.34±0.76 gh |
| YB-15 | Round, buttery yellow | 4.27±0.09 k | 154.27±4.13 lmn | 62.53±0.92 ij |
| YB-16 | Round, yellowish | 3.76±0.12 h | 176.37±3.18 r | 67.09±1.84 lmn |
| YB-17 | Round, buttery yellow | 4.30±0.15 k | 132.54±2.54 gh | 71.35±1.27 qr |
| YB-18 | Round, buttery yellow | 3.25±0.07 e | 151.28±3.41 klm | 64.27±1.45 jk |
| YB-19 | Round, creamy | 3.54±0.12 fg | 146.49±1.83 jk | 71.61±1.27 qr |
| YB-20 | Round, yellowish | 5.25±0.14 p | 104.23±4.20 d | 58.64±1.43 g |
| YB-21 | Round, creamy | 2.43±0.05 c | 127.48±1.57 g | 61.57±1.39 hi |
| YB-22 | Round, buttery yellow | 4.02±0.16 ij | 135.06±3.75 hi | 75.63±1.40 s |
| YB-23 | Round, creamy | 5.21±0.07 p | 151.23±2.71 klm | 55.42±1.65 ef |
| YB-24 | Round, creamy | 3.68±0.13 gh | 139.65±2.45 i | 57.70±1.62 fg |
| YB-25 | Round, yellowish | 4.17±0.09 jk | 96.34±1.12 c | 47.87±0.78 c |
| YB-26 | Round, yellowish | 4.32±0.08 kl | 87.26±1.76 b | 51.39±1.09 d |
| YB-27 | Round, creamy | 4.94±0.21 no | 110.24±2.79 e | 39.75±1.34 b |
| YB-28 | Round, creamy | 4.52±0.18 m | 128.25±1.43 g | 65.22±1.38 kl |
| YB-29 | Round, creamy | 1.85±0.03 b | 107.64±1.35 de | 58.64±1.43 g |
| YB-30 | Round, creamy | 3.67±0.04 gh | 138.47±1.27 i | 63.56±1.21 ijk |
| YB-31 | Round, creamy | 5.18±0.15 p | 120.36±1.89 f | 67.80±1.30 mno |
| YB-32 | Round, creamy | 3.52±0.06 fg | 112.47±2.78 e | 71.29±2.14 qr |
Note: the initial reducing sugar concentration in the rice koji juice medium was 95.62 g/L. Values followed by different lowercase letters within each column are significantly different at P = 0.05 according to Duncan’s multiple range test.