National Academy of Agricultural Sciences (NAAS)
|
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 |
Yeasts' ability to acclimatize to increasing ethanol concentrations is an important characteristic for industrial ethanol production. This study investigated ethanol acclimatization of yeasts isolated from palm wine and spoilt pineapple. Yeasts present in the spoilt pineapple (enriched in Yeast Malt Broth) and palm wine were enumerated on Potato Dextrose Agar (PDA) and Rose Bengal Agar (RBA). Ensuing yeast colonies were sub-cultured on PDA and preliminarily identified using colonial, microscopic, and biochemical characterisation. The identified yeasts were subjected to increasing ethanol concentrations of 5%, 10%, 15%, and 20% (v/v) using Potato Dextrose Broth and incubated for 3 days. Survival after exposure was assessed by growth on PDA after incubation at 32°C for 3 days. The yeast with the highest survival to ethanol was selected and identified bio-molecularly. The results showed that yeast populations in the palm wine sample were 1.75 ± 0.09 × 10⁶ CFU/ml and 1.29 ± 0.04 × 10⁶ CFU/ml on PDA and RBA, respectively, while in the enriched spoilt pineapple sample they were 6.18 ± 1.02 × 10⁵ CFU/ml and 4.30 ± 2.30 × 10⁵ CFU/ml on PDA and RBA, respectively. The yeasts were identified as Saccharomyces spp. and Candida sp. The acclimatization study showed that all isolates survived exposure to 5% and 10% ethanol, while only one Saccharomyces cerevisiae (coded: PW1) remained viable after acclimatization to 15% ethanol; however, it did not survive exposure to 20% ethanol. PW1 was identified bio-molecularly as Saccharomyces cerevisiae strain CBS 1171 (NR_111007.1) with 97.3% sequence similarity. It is concluded that Saccharomyces cerevisiae strain CBS 1171 isolated from palm wine can survive exposure to ethanol concentrations up to 15% and can be biotechnologically exploited for enhanced ethanol production.
Achi, O. K., & Ukwuru, M. (2015). Cereal-based fermented foods of Africa as functional foods. International Journal of Microbiology and Application, 2(4), 71–83.
Alabere, A., Ogbonna, D. N. & Williams, J. O. (2020). Screening of Yeast Cells for the Production of Wine from Banana and Pineapple Substrates. Journal of Advances in Microbiology. 38–55.
Alfenore, S., Molina-Jouve, C., Guillouet, S. E., Uribelarrea, J. L., Goma, G., & Benbadis, L. (2002). Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process. Applied Microbiology and Biotechnology, 60(1–2), 67–72.
Amoa-Awua, W. K., Sampson, E. & Tano-Debrah, K. (2007). Growth of yeast, lactic and acidic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. Journal of Applied Microbiology, 102(2), 599–606. https://doi.org/10.1111/j.1365-2672.2006.03074.x
Atlas, R. M. (2010). Handbook of microbiological media (4th edition). CRC Press. ISBN-13: 978-1-4398-0408-7 (Ebook-PDF)
Attfield, P. V. (2018). Yeast stress responses and their implications for industrial fermentation. FEMS Yeast Research, 18(6), foy076. https://doi.org/10.1093/femsyr/foy076
Bisson, L. F. (1999). Stuck and sluggish fermentations. American Journal of Enology and Viticulture, 50(1), 107–119. https://www.infowine.com/wp-content/uploads/2024/04/libretto2467-01-1.pdf
Chaves-López, C., Serio, A., Grande-Tovar, C. D., Cuervo-Mulet, R., Delgado-Ospina, J., & Paparella, A. (2014). Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage. Comprehensive Reviews in Food Science and Food Safety. 13(5).
Cheesbrough, M. (2006). District laboratory practice in tropical countries (2nd ed.). Cambridge University Press
Ding, J., Huang, X., Zhang, L., Zhao, N., Yang, D., & Zhang, K. (2009). Tolerance and stress response to ethanol in the yeast Saccharomyces cerevisiae. Applied Microbiology and Biotechnology, 85(2), 253–263.
Gandasi, S., Balamuralikrishnan, B., Kadanthottu, S. J., Shreeshivadasan, C., Biljo, J., & Manikantan, P. (2024). A review on ethanol tolerance mechanisms in yeast: Current knowledge in biotechnological applications and future directions. Process Biochemistry, 138, 1–13.
González-Ramos, D., Gorter De Vries, A. R., Grijseels, S. S., Van Berkum, M. C., Swinnen, S., Van Den Broek, M., Nevoigt, E., Daran, J. M. G., Pronk, J. T., & Van Maris, A. J. A. (2016). A new laboratory evolution approach to select for constitutive acetic acid tolerance in Saccharomyces cerevisiae and identification of causal mutations. Biotechnology for Biofuels, 9(1), Article 173. https://doi.org/10.1186/s13068-016-0583-1
Gutiérrez-Rivera, B., Ortiz-Muñiz, B., Gómez-Rodríguez, J., Cárdenas-Cágal, A., González, A. J. D., & Aguilar-Uscanga, M. G. (2015). Bioethanol production from hydrolyzed sugarcane bagasse supplemented with molasses “B” in a mixed yeast culture. Renewable Energy, 74, 399–405.
Harrigan, W. F. (1998). Laboratory methods in food microbiology (3rd edition). Academic Press. Available at -
Jansen, M. L. A., Bracher, J. M., Papapetridis, I., Verhoeven, M. D., de Bruijn, H., de Waal, P. P., van Maris, A. J. A., Klaassen, P. & Pronk, J. T. (2017). Saccharomyces cerevisiae strains for second-generation ethanol production: From academic exploration to industrial implementation. FEMS Yeast Research, 17(5).
Kurtzman, C. P., Fell, J. W. & Boekhout, T. (2011). The Yeasts: A Taxonomic Study. 5th Edition, Elsevier Science, New York. Available at -
Lam, F. H., Ghaderi, A., Fink, G. R., & Stephanopoulos, G. (2014). Biofuels. Engineering alcohol tolerance in yeast. Science, 346(6205), 71–75. https://doi.org/10.1126/science.1257859
Ma, M., & Liu, Z. L. (2010). Mechanisms of ethanol tolerance in Saccharomyces cerevisiae. Applied Microbiology and Biotechnology, 87(3), 829–845.
Muruaga, M. L., Carvalho, K. G., Domínguez, J. M., de Souza Oliveira, R. P. & Perotti, N. (2016). Isolation and characterization of Saccharomyces species for bioethanol production from sugarcane molasses: Studies of scale-up in bioreactor. Renewable Energy, 85, 649–656.
Nathaniel, L. K., Karamba, K. I., Abba, M., Mustapha, T., Nazif, Y., & Musa, A. (2025). Nutritional Composition of Yeast (Saccharomyces cerevisiae) Isolated from Selected Local Fruits. Dutse Journal of Pure and Applied Sciences, 11(1), 309–320.
Odu, N. N., Ezeonyilimba, J. U., & Douglas, S. I. (2022). Screening of Yeasts Isolated from Agro-Material for Alcohol Fermentation Potential. International Journal of Current Microbiology and Applied Sciences, 11(12), 67–77. doi: https://doi.org/10.20546/ijcmas.2022.1112.008
Okafor, N. (2007). Modern industrial microbiology and biotechnology. Science Publishers, United States of America. Available online at:
Ouoba, L. I. I., Kando, C., Parkouda, C., Sawadogo-Lingani, H., Diawara, B., & Sutherland, J. P. (2012). The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: Identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria. Journal of Applied Microbiology. 113(6), 1428–1441.
Peekate, L. P, Amadi, L. O. & Amos, E. (2025). Ethanol Production Yield from Cassava Mill Effluent using Starch Hydrolyzing Bacterium (Bacillus species) and Glucose Fermenting Yeast (Saccharomyces species). Journal of Applied Sciences and Environmental Management. 29(1), 205–215.
Pretorius, I. S. (2000). Tailoring wine yeast for the new millennium: Novel approaches to the ancient art of winemaking. Yeast, 16(8), 675–729.
Reddy, L.V. & Joshi, V.K. (2019). Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas. International Journal of Food Fermentation Technology, 9(2): 73–87.
Stanley, D., Bandara, A., Fraser, S., Chambers, P. J., & Stanley, G. A. (2010). The ethanol stress response and ethanol tolerance of Saccharomyces cerevisiae. Journal of Applied Microbiology, 109(1), 13–24.
Stringini, M., Comitini, F., Taccari, M., & Ciani, M. (2009). Yeast diversity during tapping and fermentation of palm wine. Food Microbiology, 26(4), 415–420. 10.1016/j.fm.2009.02.006
Walker, G. M., & Stewart, G. G. (2016). Saccharomyces cerevisiae in the production of fermented beverages. Beverages, 2(4), 30.
Citations
|
|
|
