'' '' '' '' '' Screening of Yeasts Isolated from Agro-Material for Alcohol Fermentation Potential
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NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles                      Volume : 11, Issue:12, December, 2022

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(12): 67-77
DOI: https://doi.org/10.20546/ijcmas.2022.1112.008


Screening of Yeasts Isolated from Agro-Material for Alcohol Fermentation Potential
1Department of Medical Sciences, PAMO University of Medical Sciences, Port Harcourt,Rivers State, Nigeria
2Department of Microbiology, Rivers State University, Nkpolu-Oroworukwo PMB 5080,Port Harcourt, Nigeria
*Corresponding author
Abstract:

Yeasts are the most important microorganisms during alcoholic fermentation because they influence fermentation speed, wine flavour and other wine qualities. The aim of this study was to Screen Yeasts Isolated from Agro-Material for Alcohol Fermentation Potential. Agro-materials used were palm wine and pineapple waste. The palm wine was left to ferment for five days. Both the fermented palm wine and the juice extracted were serially diluted in peptone water. From the diluted palm-wine and pineapple juice sample, 0.1ml of 10-5 and 10-6 dilutions were inoculated onto the PDA plates and spread-plated. The inoculated plates were incubated at 30°C for 48 – 72 hours, after which colonies were primarily identified by morphological and microscopic methods. Further identification was done using molecular techniques. TheIdentified isolates were screened for their tolerance ability. Yeast isolates were screened for Alcohol tolerance (0% to 15%), pH tolerance (pH 2 to pH 4) and sugar tolerance (0% to 20%). The results of the morphological characterization of the yeast showed that Isolates Pn3, Pw7 and Pw9 matched the description of Candida specie, isolate Pn4 identified as Pichia species, while isolates Pn5, Pw4, Pw5, Pw6 and Pw11 were identified as Saccharomyces cerevisiae. Results from molecular characterisation of the selected yeast isolates shows that Isolate PwP11 identifies as Saccharomyces cerevisiae strain YBA 08 which has NCBI accession number MN158119.1, PnY4 as Pichia kudriavzevii isolate A60G10 which has NCBI accession number MF285861.1 and PwP9 as Candida nivariensis strain CNRMA6.84 which has NCBI accession number KP131741.1. The yeast isolate for fermentation of ethanol screened revealed that Saccharomyces cerevisiae strain YBA 08 from 3 days old Palm wine and Pichia specie from 3days old Pineapple juice has the highest reading for pH tolerance, ethanol tolerance and sugar tolerance. These results reveal that both isolates had the ability to breakdown sugar containing substrate to alcohol and can tolerate pH environment.


Keywords: Alcohol, Screening, Fermentation, Palm-wine, Pineapple waste
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How to cite this article:

Ngozi Nma Odu, Joy Uchechukwu Ezeonyilimba and Salome Ibietela Douglas. 2022. Screening of Yeasts Isolated from Agro-Material for Alcohol Fermentation Potential.Int.J.Curr.Microbiol.App.Sci. 11(12): 67-77. doi: https://doi.org/10.20546/ijcmas.2022.1112.008
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.