scholarly journals EFFECT OF BAKERS YEAST (SACCHAROMYCES CEREVISIAE) IN THE PRODUCTION OF WINE USING ORANGES, APPLES AND PINEAPPLES

2020 ◽  
Vol 5 (2) ◽  
pp. 41-55
Author(s):  
C. F Anyaegbu ◽  
O.J. Oledibe ◽  
J.E. Amadi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Specific Gravity ◽  
Citrus Sinensis ◽  
Sugar Content ◽  
Egg White ◽  
Yeast Saccharomyces Cerevisiae ◽  
Solubility Test ◽  
Apple Wine ◽  
Grape Fruit ◽  
Orange Wine

Introduction: Wine is an alcoholic drink made from fermented grapes. The process of wine making involves fermentation of fruits in which case the wine is qualified by the fruit which it is made from such as apple wine, orange wine.Purpose of the Study: This research shows the possibility of producing wine from fruits using bakers’ yeast (Saccharomyces cerevisiae).Methodology: The fruits used were Apple (Malus domestica), Orange (Citrus sinensis), and Pineapple (Ananas  cosmosus).They were washed and blended. The strained juices were poured into plastic bottles to cool for 15mins before additives and yeast were added. The “must” was then allowed to ferment for four days. After four days, racking was done to remove sediments. Then egg white was added as a clarifying agent, and left to stand fifty days, for it to age and then bottled.Findings: Apple wine was found to be more alcoholic (11.4%) while orange wine had 8.9%. Apple had the highest pH (4.0) while orange had 2.0. The solubility test showed that apple had the highest solubility with 98% while orange had 94%. Apple had the least sugar content with 9.90ml while pineapple had22.0ml. Orange had a specific gravity of 0.99g while apple had0.98g.Recommendation:  It is observed that all the fruits in the market today can give the qualities needed for alcoholic wine in the absence of grape fruit. All these satisfactory qualities of this study show that an acceptable wine from pineapple, apple and orange can be locally produced.

Comparison of Bacterial and Yeast Ethanol Fermentation Yield from Rice Straw

2011 ◽  
Vol 347-353 ◽  
pp. 2541-2544
Author(s):  
Benjarat Laobussararak ◽  
Warawut Chulalaksananukul ◽  
Orathai Chavalparit
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Enzymatic Hydrolysis ◽  
Rice Straw ◽  
Zymomonas Mobilis ◽  
Ethanol Yield ◽  
Sugar Content ◽  
Alkali Pretreatment ◽  
Yeast Saccharomyces Cerevisiae ◽  
Pretreatment Condition ◽  
Theoretical Yield

This study was to investigate the fermentation of rice straw using various microorganisms, i.e., the bacterium Zymomonas mobilis, a distillery yeast Saccharomyces cerevisiae and a co-culture of Zymomonas mobilis and Saccharomyces cerevisiae. Rice straw was pretreated with alkaline and followed by enzymatic hydrolysis using cellulase before fermentation by the bacterium and a distillery yeast. Results show that alkali pretreatment is appropriate for rice straw since this pretreatment condition can produce the maximum cellulose of 88.96% and reducing sugar content of 9.18 g/l. Furthermore, the ethanol yield after enzymatic hydrolysis (expressed as % theoretical yield) was 15.94-19.73% for the bacterium, 20.48-35.70% for yeast and 21.56-29.89% for co-culture. Therefore, the distillery yeast was a suitable microorganism for ethanol production from rice straw.

scholarly journals Bioethanol Production from Date Seed Cellulosic Fraction Using Saccharomyces cerevisiae

Separations ◽  
2020 ◽  
Vol 7 (4) ◽  
pp. 67
Author(s):  
Fatma Bouaziz ◽  
Amal Ben Abdeddayem ◽  
Mohamed Koubaa ◽  
Francisco J. Barba ◽  
Khawla Ben Jeddou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Date Palm ◽  
Alcoholic Fermentation ◽  
Ethanol Yield ◽  
Sugar Content ◽  
Biomass Concentration ◽  
Chemical Compositions ◽  
Yeast Saccharomyces Cerevisiae ◽  
Total Reducing Sugars ◽  
Pre Treatment

This study investigates the feasibility of producing ethanol from date palm seeds. The chemical compositions of three varieties of date seeds were first studied, showing mainly the presence of cellulose and hemicellulose. Ethanol was produced after a pre-treatment of date seeds using acid hydrolysis to extract the cellulosic fraction and to remove the lignin. Producing ethanol by fermentation was performed using the yeast Saccharomyces cerevisiae for 24 h, during which ethanol yield, biomass concentration, and total reducing sugars were recorded. The results obtained showed that the sugar content decreased over time, while ethanol production increased. Indeed, date seeds gave the highest ethanol concentration of 21.57 g/L after 6 h of alcoholic fermentation. These findings proved the feasibility of producing ethanol from date seeds.

scholarly journals Analysis of lipid composition reveals mechanisms of ethanol tolerance in the model yeast Saccharomyces cerevisiae

2021 ◽  
Author(s):  
M Lairón-Peris ◽  
S. J. Routledge ◽  
J. A. Linney ◽  
J Alonso-del-Real ◽  
C.M. Spickett ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stress Responses ◽  
Ethanol Tolerance ◽  
Yeast Species ◽  
Culture Media ◽  
Sugar Content ◽  
Yeast Cells ◽  
Yeast Saccharomyces Cerevisiae ◽  
Tolerant Strain ◽  
Cell Factories

Saccharomyces cerevisiae is an important unicellular yeast species within the biotechnological and food and beverage industries. A significant application of this species is the production of ethanol, where concentrations are limited by cellular toxicity, often at the level of the cell membrane. Here, we characterize 61 S. cerevisiae strains for ethanol tolerance and further analyse five representatives with varying ethanol tolerances. The most tolerant strain, AJ4, was dominant in co-culture at 0% and 10% ethanol. Unexpectedly, although it does not have the highest NIC or MIC, MY29 was the dominant strain in co-culture at 6% ethanol, which may be linked to differences in its basal lipidome. Whilst relatively few lipidomic differences were observed between strains, a significantly higher PE concentration was observed in the least tolerant strain, MY26, at 0% and 6% ethanol compared to the other strains that became more similar at 10%, indicating potential involvement of this lipid with ethanol sensitivity. Our findings reveal that AJ4 is best able to adapt its membrane to become more fluid in the presence of ethanol and lipid extracts from AJ4 also form the most permeable membranes. Furthermore, MY26 is least able to modulate fluidity in response to ethanol and membranes formed from extracted lipids are least leaky at physiological ethanol concentrations. Overall, these results reveal a potential mechanism of ethanol tolerance and suggests a limited set of membrane compositions that diverse yeast species use to achieve this. Importance Many microbial processes are not implemented at the industrial level because the product yield is poorer and more expensive than can be achieved by chemical synthesis. It is well established that microbes show stress responses during bioprocessing, and one reason for poor product output from cell factories is production conditions that are ultimately toxic to the cells. During fermentative processes, yeast cells encounter culture media with high sugar content, which is later transformed into high ethanol concentrations. Thus, ethanol toxicity is one of the major stresses in traditional and more recent biotechnological processes. We have performed a multilayer phenotypic and lipidomic characterization of a large number of industrial and environmental strains of Saccharomyces to identify key resistant and non-resistant isolates for future applications.

scholarly journals Golden wine produced from mixed juices of passion fruit (Passiflora edulis), mango (Mangifera indica) and pineapple (Ananas comosus)

2014 ◽  
Vol 14 (64) ◽  
pp. 9104-9116
Author(s):  
FD Nzabuheraheza ◽  
◽  
AN Nyiramugwera ◽  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Specific Gravity ◽  
Mangifera Indica ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Alcohol Content ◽  
Passiflora Edulis ◽  
Wild Yeast

An attempt to produce yellow/golden wine was done in the laboratory using a mixture of fruits (3 3.3% each) as golden must extracted from Passiflora edulis (passion fruit ), Mangifera indica (mango) and Ananas comosus (pineapple ). After extraction of three juices, physic al and chemical parameters were determined before and during fermentation of the must. These parameters were: wild yeast colony forming units per milliliter (CFU/ml) of fermenting must, total soluble solids (degrees Brix) , pH, alcohol content, titratable acidity in percent , fermentation temperature, sugar content (g/l) , and specific gravity. The fermentation of a mixture of juices was done at room temperature, i.e., at 22 o C, and the wild yeast used was Saccharomyces cerevisiae , a strain called “musanzeensis” isolated from local traditional banana wine. During substantial must fermentation, the pH decreased from 5.5 for fresh juice to 3.2 for wine, total soluble solids from 20 o Brix to 2 o Brix, titratable acidity increased from 0.68% to 1.4%, sugar content decreased from 85 g/l to 32 g/l, specific gravity decreased from 1.040 to 1.002, yeast growth increased from 3 to 18 log CFU/ml, and alcohol content increased from 0.0 to 12% alcohol by volume. After twelve days of fermentation, the color of wine remained yellow, the flavor was enhanced, sweetness diminished and the acidity (sourness) increased slightly. These chemical changes could be due to the Saccharomyces cerevisiae activity , which was characterized by a remarkable foam and intensive production of carbon dioxide in the fermenting wine . The mixture of the three juices from Passiflora edulis, Mangifera indica and Ananas comosus produced an alcoholic beverage with a wonderful flavor that was generally delicious and acceptable to 40 trained and blind panelists during sensory evaluation using as 9 –point Hedonic scale. Each panelist sipped once 100ml of sample taken from wine. Thus, the obtained yellow wine should be promoted for adding value to local fruits, imported wine reduction, job creation, income generation and rural development.

scholarly journals Produksi Bioetanol sebagai Energi Terbarukan dari Rumput Laut Ulva reticulata Asal Pulau Timor

2021 ◽  
Vol 17 (2) ◽  
pp. 159
Author(s):  
Sefrinus Maria Dolfi Kolo ◽  
Jefry Presson ◽  
Pricilia Amfotis
Keyword(s):  
Electron Microscopy ◽  
Saccharomyces Cerevisiae ◽  
Scanning Electron Microscopy ◽  
Gas Chromatography ◽  
Renewable Energy ◽  
Specific Gravity ◽  
Surface Texture ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Scanning Electron

<p>Rumput laut dengan kandungan karbohidrat dan lipid yang tinggi dianggap menjadi sumber energi terbarukan generasi ketiga. Penelitian ini bertujuan menentukan kadar gula pereduksi optimum, mengetahui tekstur permukaan serbuk sebelum dan sesudah hidrolisis serta menentukan kadar etanol hasil fermentasi. Kandungan karbohidrat rumput laut <em>Ulva reticulata</em> dapat dikonversi menjadi gula heksosa dan pentosa (glukosa, arabinosa, ramnosa, dan xilosa) melalui hidrolisis asam. Campuran gula optimum hasil proses hidrolisis kemudian dikonversi menjadi etanol menggunakan ragi <em>Saccharomyces cerevisiae</em>. Fermentasi dilakukan dengan konsentrasi inokulum 10% (v/v) selama 5 hari pada temperatur 30 °C dan pH 4,5. Analisis tekstur permukaan sampel dilakukan dengan <em>Scanning Electron Microscopy</em> (SEM). Analisis gula pereduksi dilakukan dengan metode DNS (Dinitro salisilat). Analisis etanol dilakukan dengan uji kualitatif dan kuantitatif menggunakan metode berat jenis dan kromatografi gas. Hasil penelitian menunjukkan bahwa kadar gula pereduksi meningkat seiring meningkatnya suhu hidrolisis pada suhu      75 °C ke 150 °C (2,3 – 23,7 g/L) dan mengalami penurunan kadar pada suhu 175 °C menjadi 17,1 g/L. Hasil analisis dengan variasi konsentrasi terhadap waktu 30, 40, 50, dan 60 menit terlihat bahwa kadar gula pereduksi meningkat seiring meningkatnya waktu hidrolisis dari 30 menit sampai 50 menit yakni 23,7 – 33,4 g/L dan mengalami penurunan pada waktu 60 menit yakni 19,2 g/L. Kadar gula pereduksi optimum sebesar 33,4 g/L  pada suhu 150 °C dengan konsentrasi asam 2 % pada waktu hidrolisis 50 menit. Tekstur permukaan serbuk sebelum dan sesudah hidrolisis mengalami perubahan yang signifikan. Hasil uji kualitatif etanol hasil fermentasi dibuktikan dengan adanya perubahan warna dari jingga menjadi biru. Hasil uji kadar etanol dengan metode berat jenis yakni sebesar 1% dan metode kromatografi gas sebesar 5,02%.</p><p> </p><p><strong>Bioethanol Production as Renewable Energy from <em>Ulva Reticulata</em> Seaweed from Timor Island. </strong>Seaweed with carbohydrate and lipid content is considered to be the third generation of renewable energy sources. The carbohydrate content of <em>Ulva reticulata</em> seaweed can be converted into hexose and pentose sugars (glucose, arabinose, ramnose, and xylose) through acid hydrolysis. The optimum sugar mixture resulting from the hydrolysis process is then converted to ethanol using <em>Saccharomyces cerevisiae</em> yeast. Fermentation was carried out with an inoculum concentration of 10% (v/v) for five days at a temperature of 30 °C and a pH of 4.5. Analysis of the surface texture of the sample was carried out by <em>Scanning Electron Microscopy</em> (SEM). Reducing sugar analysis was performed using the DNS (Dinitrosalicylate) method. Ethanol analysis was carried out by qualitative and quantitative tests using specific gravity and gas chromatography methods. The results showed that the reducing sugar content increased with increasing hydrolysis temperature at 75 °C to 150 °C (2.3 – 23.7 g/L) and decreased levels at 175 °C to 17.1 g/L. The results of the analysis with various concentrations of 30, 40, 50, and 60 minutes showed that reducing sugar levels increased with increasing hydrolysis time from 30 minutes to 50 minutes, namely 23.7 – 33.4 g/L and decreased at 60 minutes, namely 19.2 g/L. The optimum reducing sugar content was 33.4 g/L at 150 °C with an acid concentration of 2% at 50 minutes of hydrolysis. Powder surface texture before and after hydrolysis experienced significant changes. The qualitative test results of fermented ethanol are evidenced by a change in color from orange to blue. The results of the ethanol content test using the specific gravity method were 1%, and that using the gas chromatography method was 5.02%.</p>

scholarly journals Utilization of Bioetanol Fermentation Waste Pineapple and Coconut Water as Disinfectants With Bacteria Saccharomyces Cerevisiae

2021 ◽  
Vol 1 (6) ◽  
pp. 423-436
Author(s):  
Rizka Lestari Dewi Rizka ◽  
Anggun Puspitarini Siswanto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Specific Gravity ◽  
Sugar Content ◽  
Calorific Value ◽  
Coconut Water ◽  
Public Places ◽  
Quality Requirements ◽  
Pineapple Peel ◽  
Fermentation Stage ◽  
Research Analysis

Research analysis of sugar content and the effect of ethanol content on bioethanol from old coconut water and pineapple peel with the help of Saccharomyces Cerevisease bacteria. The condition of the spread of the Corona Virus or COVID-19 in Indonesia, thus making bioethanol produced from fermenting pineapple peel waste and old coconut water for disinfectant products to spray around homes and public places to reduce bacteria and viruses. The production of bioethanol is carried out by pre-treating coconut water and pineapple peel, the fermentation stage with Saccharomyces cerevisiae yeast and the distillation stage. The result of the highest bioethanol content was 32% with a mass of 5 g yeast with a time of 24 hours. The highest calorific value at 72 hours was 211.95 kcal/kg. The result of the highest specific gravity at 24 hours and the mass of yeast 4 g is 0.98 g/ml. Based on the bioethanol quality requirements, the bioethanol produced is not in accordance with the bioethanol quality requirements, this is due to the absence of nutrient decomposing bacteria so that it is less than optimal in converting glucose into bioethanol.

scholarly journals The influence of some factors on the production of alcohol whisky by Saccharomyces cerevisiae MS42 from barley malt

2018 ◽  
Vol 16 (3) ◽  
pp. 525-532
Author(s):  
Nguyen Van Quyen ◽  
Nguyen Quang Thao ◽  
Nguyen Thao Anh ◽  
Nguyen Thanh Dat
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Good Condition ◽  
Optimal Conditions ◽  
Yeast Saccharomyces Cerevisiae ◽  
Barley Malt ◽  
Fermentation Time ◽  
Chain Reactions ◽  
Cell Biomass ◽  
Initial Seed

Fermented wine is a complex process including many chain reactions to convert sugar into alcohol, CO2, the byproduct and energy. Fermentation processes and product quality depend on the fermentation conditions. The objective of this study is to find the a good condition for effective fermentation to produce good quality distillation and less toxins and impurities. Currently, the production technology of wine or beer in the world and in Vietnam is diverse, there are many different techniques to optimize production in order to create optimal products. Each technology depends on the scale of production, climatic characteristics, materials, strains used in fermentation,.... On this topic we focus on some basic factors affect on fermentation alcohol use barley malt, yeast Saccharomyces cerevisiae MS42 include: pH, temperature, concentration SO2 in the fluid of fermentation, the yeast cell count to the initial seed, sugar, kinetics of fermentation alcohol barley malt on the medium. The creteria for selection of optimal factors is based on the production of alcohol, toxic compounds, contaminants, cell biomass. The products produced sensory board for evaluation, combined analysis of chromatography on toxin components and impurities according to standard TCVN 7043: 2013. Carry out the fermentation experiments in 1000ml of fluid to determine optimal conditions, then perform experimental fermentation under the conditions of industrial production on a 500 liter scale. The optimal conditions for barley malt fermentaion by S. cerevisiae MS42 was: medium pH= 4.5-5.0; To= 25-30oC; K2S2O5: 0.2 - 0.3 (g/l); the starting seed: 7-10%; sugar content: 140 – 160 g/l; fermentation time for 132 to 138 hours.

scholarly journals Ethanol Production from Gmelina arborea Wood Wastes by Saccharomyces cerevisiae using Submerged Fermentation

2021 ◽  
Vol 37 (2) ◽  
pp. 144-151
Author(s):  
M.R Adedayo ◽  
A.E Ajiboye ◽  
O.A Yahaya
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Specific Gravity ◽  
Ethanol Production ◽  
Submerged Fermentation ◽  
Ethanol Concentration ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Gmelina Arborea ◽  
Fermentation Time ◽  
Standard Curve

Lignocellulose wastes are the most abundant residues on the surface of the earth. This project studies the possibility of ethanol production from a forestry waste. Wood wastes from Gmelina arborea were treated with dillute sulfuric acid to break down the lignin component. Fermentation for ethanol production was done using baker’s yeast (Saccharomyces cerevisiae ATCC 204508/S288c) for 120 hours using submerged fermentation, and the pH, reducing sugar, specific gravity and lignin content were determined using standard techniques. Ethanol concentration and yield were measured via vinometer and ethanol standard curve techniques. From the results, the highest pH was obtained at 72 hours of the fermentation period. The reducing sugar content and specific gravity decreased over the fermentation time . The acid-pretreated wood wastes gave a maximum ethanol concentration of 3.84 % and a yield of 7.60 ml/g as measured from the vinometer and ethanol standard curve methods at 72 and 96 hours of fermentation, respectively. About 13.6% v/v of ethanol was recovered from the distillation process employed to separate the components of the product generated after fermentation. The observations in this research reveal the possibility of producing ethanol from G. arborea wood wastes and under optimized culture conditions. This could serve as an alternate means of biofuel generation and hence value addition to the wastes. Keywords: Gmelina arborea, Saccharomyces cerevisiae, Ethanol, Submerged fermentation

Sign in / Sign up

Export Citation Format

Share Document