Advances in Applied Sciences

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Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources

Received: 13 October 2016    Accepted: 27 October 2016    Published: 16 October 2017
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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.

DOI 10.11648/j.aas.20170205.13
Published in Advances in Applied Sciences (Volume 2, Issue 5, October 2017)
Page(s) 69-74
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

Keywords

Alcoholic Fermentation, Pichia kudriavzevii, Fructose, Glucose, Galactose, Lactose, Sucrose

References
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[16] Rodrussamee, N., Lertwattanasakul, N., Hirata, K., Suprayogi-Limtong, S., Kosaka, T., and Yamada, M., (2011). Growth and ethanol fermentation ability on hexose and pentose sugars and glucose effect under various conditions in thermotolerant yeast Kluyveromyces marxianus. Applied Microbiology and Biotechnology, 90: 1573-1586.
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Author Information
  • Agricultural Biotechnology Department, National Biotechnology Development Agency (NABDA), Abuja, Nigeria; Department of Biological Sciences, University of Abuja, Abuja, Nigeria

  • Biotechnology Advanced Research Center, Sheda Science and Technology Complex (SHESTCO), Abuja, Nigeria

  • Biotechnology Advanced Research Center, Sheda Science and Technology Complex (SHESTCO), Abuja, Nigeria

  • Department of Biological Sciences, University of Abuja, Abuja, Nigeria

  • Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria

Cite This Article
  • APA Style

    Gidado Rose Suniso Maxwell, Olatiilu Olukemi Anna, Etuk-Udo Godwin Akpan, Isu Rosemary Nennaya, Solomon Bamidele Ogbe. (2017). Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources. Advances in Applied Sciences, 2(5), 69-74. https://doi.org/10.11648/j.aas.20170205.13

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    ACS Style

    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. Adv. Appl. Sci. 2017, 2(5), 69-74. doi: 10.11648/j.aas.20170205.13

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    AMA Style

    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. Adv Appl Sci. 2017;2(5):69-74. doi: 10.11648/j.aas.20170205.13

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  • @article{10.11648/j.aas.20170205.13,
      author = {Gidado Rose Suniso Maxwell and Olatiilu Olukemi Anna and Etuk-Udo Godwin Akpan and Isu Rosemary Nennaya and Solomon Bamidele Ogbe},
      title = {Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources},
      journal = {Advances in Applied Sciences},
      volume = {2},
      number = {5},
      pages = {69-74},
      doi = {10.11648/j.aas.20170205.13},
      url = {https://doi.org/10.11648/j.aas.20170205.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.aas.20170205.13},
      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.},
     year = {2017}
    }
    

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    T1  - Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources
    AU  - Gidado Rose Suniso Maxwell
    AU  - Olatiilu Olukemi Anna
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    AB  - 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.
    VL  - 2
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    ER  - 

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