GOVPH
MENU

Isolation and Screening of Yeast Isolates Indigenous Palm Wine for Ethanol Production

Ukponobong E. Antia1*, Otobong D. Akan1, Nsikak U. Stephen1,
Cheryl K. Eno-Ibanga1, and Nseobong G. Akpan2

1Department of Biological Sciences, Akwa Ibom State University, Nigeria
2Department of Medical Microbiology and Parasitology,
University of Uyo Teaching Hospital, Uyo, Nigeria.

*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

ABSTRACT

The problem that has been ravaging ethanol producing industries for decades now is the ability of industrial yeast isolates to withstand ethanol production stress conditions while giving out optimal ethanol yeast. Hence, there is need to constantly source for yeast isolates with these qualities. Yeast isolates obtained from aging palm-wine were investigated for their ability to withstand some ethanol production stress conditions. Their growth responses were observed qualitatively at different temperatures, sugar concentrations (up to 200 g/L), and ethanol concentration (up to 20% v/v). A total of 20 yeast isolates were obtained and screened for ethanol stress condition tolerance. Saccharomyces cerevisiae SCPW 17 was able to tolerate ethanol production stress conditions with minimal growth at 45°C and 20% v/v ethanol and intensive growth in a medium containing 200 g glucose/L. The identity of S. cerevisiae SCPW 17 was determined and confirmed by the analysis of its internal transcribed spacer (ITS1) region of the 18S ribosomal DNA. Saccharomyces cerevisiae SCPW 17 exhibited good characteristics needed in yeast isolates meant for ethanol and bio-ethanol production.

 

INTRODUCTION

Yeasts are very important in ethanol production through the fermentation of varieties of sugars. They are fungi found as members of the group ascomycetes and basidiomycetes. They have a unique in their budding and fission mode of reproduction (Boekhout & Kurtzman 1996).
Yeasts such as S. cerevisiae have been used in alcohol production, especially in the brewery and wine industries, for thousands of years. Obvious reasons being that this yeast gives high ethanol yield (90% theoretical yield), high ethanol productivity, and has a profound ability to withstand high ethanol concentration up to 40 g/L ethanol in the production milieu (Nigam & Singh 2011).
Nowadays, yeasts generally have used to produce bio-ethanol from renewable energy sources. Yeast strains such as Pichia stipitis, S. cerevisiae, and Kluyveromyces fagilis have been reported as good ethanol producers from various simple sugars types (Mussato et al. 2012; Azhar, et al. 2017). S. cerevisiae is ‘generally regarded as safe’ (GRAS) for use in industrial ethanol production for several applications. It tolerates a wide range of pH, which makes it less susceptible to contamination during fermentation. . . . . . read more

 

REFERENCES

ATTFIELD PV. 1997. Stress tolerance: the key to effective strains of industrial baker's yeast. Nat. Biotechnol. 15: 1351-57.
AZHAR SHM, ABDULLA R, JAMBO SA, MARBAUI H, GANSAU JA, FAIK AAM, RODRIGUES KF. 2017. Yeast in sustainable bioethanol production: A review. Biochemistry and Biophysics Reports 10: 52-61.
BARNETT JR, PAYNE T, YARROW D. 1990. Yeasts: Characteristics and Identification. Cambridge University Press, London. p. 785- 813.
BISSON LF, BUTZKC CE. 2007. History of wine making. In Microsoft Encarta. Retrieved from Microsoft Encarta database.
BOEKHOUT T, KURTZMAN CP. 1996. Principles and methods used in yeast classification and an overview of currently accepted yeast genera. K. Wolf (Ed.), Nonconventional Yeasts in Biotechnology. Springer-Verlag, Berlin, p. 1-99.
BULAWAYO B, BVOCHORA JM, MUZONDO MI, ZUAUYA R. 1996. Ethanol production by fermentation of sweet stem sorghum juice using various yeast strains. World J Microb. Biot. 12: 57-360.
CASEY G, INGLEDEW W. 1986. Ethanol tolerance in yeasts. Crit. Rev. Microbiol. 13: 219-90.
FIETTO JL, ARAÚJO RS, VALADÃO FN, FIETTO LG, BRANDÃO RL, NEVES MJ, GOMES FC, NICOLI JR, CASTRO MI. 2004. Molecular and physiological comparisons between Saccharomyces cerevisiae and Saccharo myces boulardii. Can. J Microbiol. 50: 615-621.
FONESCA GG, HEINZLE E, WITTMANN C, GOMBERT AK. 2008. The yeast Kluyveromyces marxianus and its biotechnological potential. Appl. Microbiol. Biotechnol. 79: 339-354.
GUIMARÃES TM, MORIEL DG, MACHADO IP, PICHETH CMTF, BONFIM TMB. 2006. Isolation and characterization of Saccharomyces cerevisiae strains of winery interest. Braz J Pharm Sci. 42(1): 119-126.
KHAING TW, WEINE N, MYA MO. 2008. Isolation, characterization and screening of thermo-tolerant, ethanol tolerant indigenous yeasts and study on the effectiveness of immobilized cell for ethanol production. J Sci. Tech. 1: 12-14.
KUMAR RS, SHANKAR T, ANANDAPANDIAN KTK. 2011. Characterization of alcohol resistant yeast Saccharomyces cerevisiae isolated from Toddy. Int. Res. J Microbiol. 2(10): 399-405.
MUSSATO SI, MACHADO EMS, CARNEIRO LM, TEIXEIRA JA. 2012. Sugar metabolism and ethanol production by different yeast strains from coffee industry wastes hydrolysates. Appl. Energy 92: 763-768.
NIGAM PS, SINGH A. 2011. Production of liquid biofuels from renewable resources. Prog. Energy Combust. Sci. 37: 52-68.
NWACHUKWU IN, IBEKWE VI, NWABUEZE RN, ANYAWU BN. 2006. Characterization of palm wine yeast isolate for industrial utilization. Afr. J Biotechnol. 5(19): 1725-28.
OLIVEIRA VA, VICENTE MA, FIETTO GO, CASTRO M, COUTRIM MX, SCHÜLLER D,
ALVES H, MARGARIDA C, SANTOS JO, ARAÚJO LD, ALVES DA SILVA PH, BRANDÃO RL. 2008. Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça production. Appl. Environ. Microbiol. 74(3): 693-701.
SANTIAGO-URBINA JA, RUIZ-TERAN F. 2014. Microbiology and biochemistry of traditional palm wine produced around the world. International Food Research Journal 21(4): 1261-69.
TOFIGHI A, ASSADI MM, ASADIRAD MHA, KARIZI SZ. 2014. Bio-ethanol production by a novel autochthonous thermo-tolerant yeast isolated from wastewater. J. Environ. Health Sci. Eng. 12: 107
WHITE TJ, BRUNS T, LEE S, TAYLOR J. 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In: PCR protocols: A guide to methods and applications. Edited by MA Inns, DH Gelfrand, JJ Sninsky, TJ Withe. Academic Press, New York. p. 315-322.
ZUZUARREGUI A, OLMO M. 2004. Analyses of stress resistance conditions constitute a suitable criterion for wine yeast selection. Anton Leeuw. 85: 271-280.