Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources
Advances in Applied Sciences
Volume 2, Issue 5, October 2017, Pages: 69-74
Received: Oct. 13, 2016; Accepted: Oct. 27, 2016; Published: Oct. 16, 2017
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Authors
Gidado Rose Suniso Maxwell, Agricultural Biotechnology Department, National Biotechnology Development Agency (NABDA), Abuja, Nigeria; Department of Biological Sciences, University of Abuja, Abuja, Nigeria
Olatiilu Olukemi Anna, Biotechnology Advanced Research Center, Sheda Science and Technology Complex (SHESTCO), Abuja, Nigeria
Etuk-Udo Godwin Akpan, Biotechnology Advanced Research Center, Sheda Science and Technology Complex (SHESTCO), Abuja, Nigeria
Isu Rosemary Nennaya, Department of Biological Sciences, University of Abuja, Abuja, Nigeria
Solomon Bamidele Ogbe, Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria
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Abstract
This study aimed at comparing the ability of two indigenous yeast species; Pichia kudriavzevii strains GY1 and L9 with a strain of Saccharomyces cerevisiae, to consume sugars (fructose, galactose, glucose, lactose, sucrose and molasses) and to convert them into ethanol during fermentation. Yeast extract (6g/L), peptone (10g/L), malt extract (6g/L) broth was supplemented with different concentrations (5g/L, 10g/L, 20g/L, 30g/L) of fructose, galactose, glucose, lactose and sucrose respectively. Sugar utilization post incubation for 96 hours at 120 rpm, 30 degree Celsius (°C) was measured using a refractometer. The alcoholic yield using molasses for Pichia kudriavzevii strain GY1 10±0.2 (mg/ml) was significantly higher than that of Pichia kudriavzevii strain L9 (4±0.2 mg/ml) and Saccharomyces cerevisiae strain T (5±0.2 mg/ml) at 96 hours. Strains that produced highest concentration ethanol was Pichia kudriavzevii strain L9 in 3.0% (v/v) galactose and fructose respectively, which measured at 7.1±0.48 (mg/ml) and 12.2±0.64 (mg/ml). All studied isolates produced the same amount of ethanol 9.1±0.52 (mg/ml). The use of highly adaptable non Saccharomyces yeast species to a variety of sugars in the pursuit of enhanced ethanol production creates a unique prospective for large scale industrial applications.
Keywords
Alcoholic Fermentation, Pichia kudriavzevii, Fructose, Glucose, Galactose, Lactose, Sucrose
To cite this article
Gidado Rose Suniso Maxwell, Olatiilu Olukemi Anna, Etuk-Udo Godwin Akpan, Isu Rosemary Nennaya, Solomon Bamidele Ogbe, Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources, Advances in Applied Sciences. Vol. 2, No. 5, 2017, pp. 69-74. doi: 10.11648/j.aas.20170205.13
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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