Isolation of Yeasts from Raisins and Palm-Juice and Ethanol Production in Molasses Medium (2025)

Isolation of Yeasts from Raisins and Palm-Juice and Ethanol Production in Molasses Medium.pdf

Indian Journal of Science and Technology, 2016

The alternative fuels are expected to satisfy the progressive demand for energy on the wake of the negative effects of fossil fuel on the atmosphere and resultant universal warming. In this study two ethanol fermenting Saccharomyces cerevisae were isolated from Palm juice and Raisins. Method/Statistical Analysis: Both isolates were grown in Yeast extract Peptone Dextrose (YEPD) medium and characterized for alcoholic fermentation using molasses medium and optimized for pH, thermo-, osmo-, ethanol tolerance and sugar concentration. Findings: Results showed for ethanol fermentation, 31°C temperature, 6.01 pH and 6.50% sugar concentration is the prime condition. Raisin-isolate emerged as highly thermophilic and stress tolerant in nature. Under optimized conditions, S. cerevisae isolated from Palmjuice produced 9.85% of ethanol in the medium. Application/Improvements: Creation of ethanol through fermentation appears to be a potential other fossil fuel and can be used as exclusive fuel in vehicles with dedicated engines or in fuel blends.

High Level Ethanol from Sugar Cane Molasses by a New Thermotolerant Saccharomyces cerevisiae Strain in Industrial Scale

Biotechnology Research International, 2013

A new local strain of S. cerevisiae F-514, for ethanol production during hot summer season, using Egyptian sugar cane molasses was applied in Egyptian distillery factory. The inouluum was propagated through 300 L, 3 m 3 , and 12 m 3 fermenters charged with diluted sugar cane molasses containing 4%-5% sugars. The yeast was applied in fermentation vessels 65 m 3 working volume to study the varying concentrations of urea, DAP, orthophosphoric acid (OPA), and its combinations as well as magnesium sulfate and inoculum size. The fermenter was allowed to stay for a period of 20 hours to give time for maximum conversion of sugars into ethanol. S. cerevisiae F-514 at molasses sugar level of 18% (w/v), inoculum size of 20% (v/v) cell concentration of 3.0 × 10 8 /mL, and combinations of urea, diammonium phosphate (DAP), orthophosphoric acid (OPA), and magnesium sulfate at amounts of 20, 10, 5, and 10 kg/65 m 3 working volume fermenters, respectively, supported maximum ethanol production (9.8%, v/v), fermentation efficiency (FE) 88.1%, and remaining sugars (RS) 1.22%. The fermentation resulted 13.4 g dry yeast/L contained 34.6% crude protein and 8.2% ash. By selecting higher ethanol yielding yeast strain and optimizing, the fermentation parameters both yield and economics of the fermentation process can be improved.

Fuel ethanol production from molasses by some indigenous yeast isolates

Bangladesh Journal of …, 2010

In view of the anticipated shortage of the traditional supplies of fossil fuels there is a great deal of interest in production of ethanol as an alternative biofuel in recent years. The present report describes the search for potential yeast isolates from various ferments ...

Comparative Study on Two Commercial Strains of Saccharomyces cerevisiae for Optimum Ethanol Production on Industrial Scale

Journal of Biomedicine and Biotechnology, 2010

Two commercial strains of Saccharomyces cerevisiae, Saf-Instant (Baker's yeast) and Ethanol red (Mutant) were compared for ethanol production during hot summer season, using molasses diluted up to 6-7

Effect of Various Parameters on the Growth and Ethanol Production by Yeasts Isolated from Natural Sources

Research Article, 2013

Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiaeisolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.

The Kinetics of Ethanol Production from Cane Molasses by Saccharomyces cerevisiae in a Batch Bioreactor

Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 2013

Fuel ethanol production using xylose assimilating and high ethanol producing thermosensitive Saccharomyces cerevisiae isolated from date palm juice in Bangladesh

Biocatalysis and Agricultural Biotechnology, 2019

Four thermosensitive yeasts were isolated from Khejurer rosh [an overnight natural fermented date palm (Phoenix dactylifera) juice/sap] at low temperature (~5-15˚C) to produce bioethanol. Cultural, morphological, physiological, biochemical and genetic analysis were carried out under various physiological conditions. All 4-strains (Dj-1, Dj-2, Dj-3 and Dj-4) could produce bioethanol and their production rates were further investigated under various carbon sources, growth temperatures and pHs. Among them, the highest 10% (v/v) bioethanol was estimated from the thermosensitive yeast strain Dj-3, which was grown in the medium containing 18% of total sugars and 0.05% (NH 4) 2 SO 4 at optimum temperature and pH of 25˚C and 6.0, respectively. Microscopic study and a partial 26S rDNA (D1/D2 region) sequencing identified Dj-1, and Dj-3 as Saccharomyces cerevisiae, whereas, Dj-2 and Dj-4 strains were, Pichia kudriavzevii, and Debaryomyces hansenii, respectively. The strains Dj-3 and Dj-4 could grow well in the medium containing xylose as the sole carbon source. Our results conclude that the strain Dj-3 is a natural mutant strain of Saccharomyces cerevisiae, which would be an industrially potential candidate for bioethanol production. 1. Introduction Uncertainty of fossil fuel supply and efforts to diminish carbon dioxide emissions are playing the key role for the upsurge of renewable energy like biofuel in recent years (Balat et al. 2009). Bioethanol has become one of the most promising environment-friendly biofuels because of its less carbon dioxide emission (Li et al. 2015). Countries like United States, Brazil or Sweden are already using bioethanol and the global production of bioethanol is estimated to reach almost 134.5 billion liters (Bln L) by 2024 (Coyle et al. 2007; Martines-Filho et al. 2006). Researcher are evaluating the biomass potential for lignocellulosic bioethanol production from various agricultural residues such as wheat straw, rye straw, oat straw, corn stover, pine wood chips, sugar bagasse etc. (Das et al. 2004; Saravanakumar et al. 2013). During winter season of Bangladesh (December-January), where temperature goes down from summer ~35-40˚C to ~ 3-17˚C, many natural traditional fermented products are available including Khejurer rosh (known as an overnight natural fermented date palm juice/sap). The date palm juice contains huge

Effect of Cultural Conditions on Ethanol Production by Locally Isolated Saccharomyces Cerevisiae BIO-07

Journal of Applied Pharmacy, 2010

The present study describes the ethanol fermentation from sugarcane molasses by locally isolated yeast strain. Ten yeast strains were isolated from soil and cultured in 15% molassess medium. Saccharomyces cerevisiae Bio-07 gave maximum productivity (52.0g/L). Fermentation conditions were optimized for maximum production of ethanol. Maximum yield of ethanol (76.8 g/L) was obtained with 15% molasses concentration, 3% inoculum size, pH 4.5 and temperature 30 º C. Potassium Ferrocyanide (150ppm) was used to control the trace metals present in the molasses medium.

Ethanol production from high-glucose industrial substrates using ethanol-tolerant Saccharomyces cerevisiae strains

2008

Ethanol is well known as a toxic metabolite for yeast cells. Thus, strains that can grow well under high ethanol stress condition are highly desirable. This work aims to select and characterize Saccharomyces cerevisiae strains with improved ethanol tolerance. Moreover, it aims to evaluate the feasibility of industrial residues as fermentation media and to optimize the composition of such media. The ethanol production and tolerance of the yeast strains have been evaluated, carrying out batch alcoholic fermentations with high-glucose YP medium. The most ethanoltolerant strain was able to ferment 300 g/L glucose producing up to 17.4 % (v/v) of ethanol in trials carried out in anaerobic shake-flasks. Aiming to develop a fermentation medium based in industrial substrates, corn steep liquor (CSL) has been tested as medium supplement, in order to replace nutrients that are needed to allow both cellular growth and fermentation. Supplementation of 300 g/L glucose medium with CSL concentrations around 90-110 g/L has resulted in fermentation performance similar to that observed in YP medium with the same glucose concentration, thus confirming the feasibility of CSL as peptone and yeast extract substitute.

Preliminary evaluation of sensitivity of Saccharomyces cerevisiae LC 269108 to thermal and ethanol stresses in fermentation of agro-wastes for bioethanol production

Nigerian Journal of Biotechnology

The effect of two temperature regimes and ethanol accretion on the ethanolegenic characteristic of Saccharomyces cerevisiae LC 269108 was investigated in shaker flask experiments using flour processed from dried yam peels as feedstock. The flour was initially liquefied in boiling water before enzymatic pretreatment using amyloglucosidase, cellulase and pectinase. To 20% (w/v) of the gelatinized syrup was added 0.5 ml of nitrogen base and 1 ml of standardized overnight suspension of the culture. Fermentation was carried out for 60 h at 120 rpm, pH of 5.5 and temperature of 30 and 40 °C. A 5% (v/v) ethanol was included in a separate batch and fermented as described. Results show that ethanol concentration increased at both temperature conditions as well as in the batch supplemented with ethanol. Glucose decreased from initial concentration of 9.63 ± 0.34% until it was completely exhausted from the system. At 30 °C, peak concentration of ethanol (5.30 ± 0.2%) was achieved after 24 h. However, at 40 °C the highest ethanol content (5.61 ± 0.57%) was reached after 48 h. No difference (p < 0.05) was found between the concentration of ethanol produced at the two temperature states. In the batch augmented with ethanol (5%), peak production (4.41 ± 0.20%) was reached after 24 h at both 30 and 40 °C. Subsequently, ethanol concentration maintained plateau at 30 °C but in the batch incubated at 40 °C, it dropped steadily after 24 h until reaching final concentration of 3.93 ± 0.25% after 60 h. The yeast displayed promising attributes which can be harnessed for future developments in high temperature ethanol fermentation.