Distillation environments represents a rich resource of microbial diversity, some of which are of high value to industry. This study was undertaken to isolate, screen and identify naturally evolved indigenous yeast with ethanol tolerant capabilities. Data obtained revealed that using 0.2% Chloramphenicol supplemented potato dextrose media, yeast isolates were attainable from soil samples obtained from a local distillery in Bayelsa state, Nigeria. The obtained colonies were capable of fermenting glucose, sucrose, fructose and galactose giving off distinct yellow colour using phenol red broth method. Morphological examination revealed that the isolates obtained were white, round shaped, smooth textured and flat elevation with transparent opacity. A dip in its growth curve was observed in broth cultures consisting of yeast extract, peptone, malt extract, glucose containing 10-20% (v/v) absolute ethanol between 24-48 hours of incubation at 30°C. In this broth cultures, a progressive growth curve was observed between 48-120 hours at the same parameters for incubation. The isolate also demonstrated good growth in ethanol supplemented medium with pH ranging from 5.2-6.6 at 30°C. Growth measurements were determined by measuring optical density of the cells in broth using spectrophotometer at 570nm. The basic local alignment search tool (BLAST) of the genetic sequence obtained revealed a 98% similarity to Meyerozyma guilliermondii. The results obtained suggested that non-Saccharomyces species possess ethanol tolerant ability, particularly those obtained from alcohol rich environments. Such yeast species could be applied towards the fermentation of ethanol for industrial uses.
| Published in | Advances in Applied Sciences (Volume 1, Issue 3) |
| DOI | 10.11648/j.aas.20160103.15 |
| Page(s) | 78-85 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Ethanol, Ethanol Tolerance, Saccharomyces cerevisiae, Non-saccharomyces, Meyerozyma guilliermondii
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APA Style
Gidado Rose Suniso Maxwell, Olatiilu Olukemi Anna, Etuk-Udo Godwin Akpan, Onyenekwe Paul Chidozie, Isu Rosemary Nennaya, et al. (2016). Isolation and Characterization of Yeast Inhabiting Alcohol Processing Environment in Bayelsa State, Nigeria. Advances in Applied Sciences, 1(3), 78-85. https://doi.org/10.11648/j.aas.20160103.15
ACS Style
Gidado Rose Suniso Maxwell; Olatiilu Olukemi Anna; Etuk-Udo Godwin Akpan; Onyenekwe Paul Chidozie; Isu Rosemary Nennaya, et al. Isolation and Characterization of Yeast Inhabiting Alcohol Processing Environment in Bayelsa State, Nigeria. Adv. Appl. Sci. 2016, 1(3), 78-85. doi: 10.11648/j.aas.20160103.15
AMA Style
Gidado Rose Suniso Maxwell, Olatiilu Olukemi Anna, Etuk-Udo Godwin Akpan, Onyenekwe Paul Chidozie, Isu Rosemary Nennaya, et al. Isolation and Characterization of Yeast Inhabiting Alcohol Processing Environment in Bayelsa State, Nigeria. Adv Appl Sci. 2016;1(3):78-85. doi: 10.11648/j.aas.20160103.15
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author = {Gidado Rose Suniso Maxwell and Olatiilu Olukemi Anna and Etuk-Udo Godwin Akpan and Onyenekwe Paul Chidozie and Isu Rosemary Nennaya and Habu Josiah},
title = {Isolation and Characterization of Yeast Inhabiting Alcohol Processing Environment in Bayelsa State, Nigeria},
journal = {Advances in Applied Sciences},
volume = {1},
number = {3},
pages = {78-85},
doi = {10.11648/j.aas.20160103.15},
url = {https://doi.org/10.11648/j.aas.20160103.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aas.20160103.15},
abstract = {Distillation environments represents a rich resource of microbial diversity, some of which are of high value to industry. This study was undertaken to isolate, screen and identify naturally evolved indigenous yeast with ethanol tolerant capabilities. Data obtained revealed that using 0.2% Chloramphenicol supplemented potato dextrose media, yeast isolates were attainable from soil samples obtained from a local distillery in Bayelsa state, Nigeria. The obtained colonies were capable of fermenting glucose, sucrose, fructose and galactose giving off distinct yellow colour using phenol red broth method. Morphological examination revealed that the isolates obtained were white, round shaped, smooth textured and flat elevation with transparent opacity. A dip in its growth curve was observed in broth cultures consisting of yeast extract, peptone, malt extract, glucose containing 10-20% (v/v) absolute ethanol between 24-48 hours of incubation at 30°C. In this broth cultures, a progressive growth curve was observed between 48-120 hours at the same parameters for incubation. The isolate also demonstrated good growth in ethanol supplemented medium with pH ranging from 5.2-6.6 at 30°C. Growth measurements were determined by measuring optical density of the cells in broth using spectrophotometer at 570nm. The basic local alignment search tool (BLAST) of the genetic sequence obtained revealed a 98% similarity to Meyerozyma guilliermondii. The results obtained suggested that non-Saccharomyces species possess ethanol tolerant ability, particularly those obtained from alcohol rich environments. Such yeast species could be applied towards the fermentation of ethanol for industrial uses.},
year = {2016}
}
TY - JOUR T1 - Isolation and Characterization of Yeast Inhabiting Alcohol Processing Environment in Bayelsa State, Nigeria AU - Gidado Rose Suniso Maxwell AU - Olatiilu Olukemi Anna AU - Etuk-Udo Godwin Akpan AU - Onyenekwe Paul Chidozie AU - Isu Rosemary Nennaya AU - Habu Josiah Y1 - 2016/11/19 PY - 2016 N1 - https://doi.org/10.11648/j.aas.20160103.15 DO - 10.11648/j.aas.20160103.15 T2 - Advances in Applied Sciences JF - Advances in Applied Sciences JO - Advances in Applied Sciences SP - 78 EP - 85 PB - Science Publishing Group SN - 2575-1514 UR - https://doi.org/10.11648/j.aas.20160103.15 AB - Distillation environments represents a rich resource of microbial diversity, some of which are of high value to industry. This study was undertaken to isolate, screen and identify naturally evolved indigenous yeast with ethanol tolerant capabilities. Data obtained revealed that using 0.2% Chloramphenicol supplemented potato dextrose media, yeast isolates were attainable from soil samples obtained from a local distillery in Bayelsa state, Nigeria. The obtained colonies were capable of fermenting glucose, sucrose, fructose and galactose giving off distinct yellow colour using phenol red broth method. Morphological examination revealed that the isolates obtained were white, round shaped, smooth textured and flat elevation with transparent opacity. A dip in its growth curve was observed in broth cultures consisting of yeast extract, peptone, malt extract, glucose containing 10-20% (v/v) absolute ethanol between 24-48 hours of incubation at 30°C. In this broth cultures, a progressive growth curve was observed between 48-120 hours at the same parameters for incubation. The isolate also demonstrated good growth in ethanol supplemented medium with pH ranging from 5.2-6.6 at 30°C. Growth measurements were determined by measuring optical density of the cells in broth using spectrophotometer at 570nm. The basic local alignment search tool (BLAST) of the genetic sequence obtained revealed a 98% similarity to Meyerozyma guilliermondii. The results obtained suggested that non-Saccharomyces species possess ethanol tolerant ability, particularly those obtained from alcohol rich environments. Such yeast species could be applied towards the fermentation of ethanol for industrial uses. VL - 1 IS - 3 ER -
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