Ecology and Evolutionary Biology

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Preliminary Analysis of Sugar Supplementation on Alcoholic Fermentation by Meyerozyma guilliermondii

Received: 10 August 2017    Accepted: 29 August 2017    Published: 25 September 2017
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Abstract

Non Saccharomyces yeast strains consume a diverse range of sugars, capable of producing ethanol at different quantities and concentrations. The ability of such wild type indigenous strains to do so and compete with industrial strains of Saccharomyces cerevisae is not common in Nigeria. This study aimed at comparing the ability of Meyerozyma guilliermondii 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°C was measured using a refractometer. The alcoholic yield using molasses for Meyerozyma guilliermondii 9.2±0.45 (mg/ml) was significantly higher than that of Saccharomyces cerevisiae strain T (4.8±1.15 mg/ml) at 96 hours. Ethanol production from the consumption of fructose as the sole carbon source was more favourable for M. guilliermondii 2.1, 3.0, 8.11 and 9.06 (mg/ml) compared to 1.08, 3.12, 8.06 and 6.0 (mg/ml) for S. cerevisiae. Both strains displayed similar adaptation to galactose metabolism at all tested concentrations. With glucose, M. guilliermondii yielded more than its S. cerevisiae counterpart at 1.0% (4.15, 3.18 mg/ml) and 2.0% glucose (4.25, 3.3 mg/ml). At 3.0% glucose broth content, 8.15 and 9.08 mg/ml ethanol was obtained for M. guilliermondii and S. cerevisiae respectively. Sucrose utilization resulted in a 10.18 mg/ml yield of ethanol compared to a 7.06 mg/ml yield for M. guilliermondi and S. cerevisiae respectively at 3.0% sugar supplement. Meyerozyma guilliermondii displayed its ability as a highly adaptable non Saccharomyces yeast specie capable of producing ethanol from a variety of sugars indicative of local feedstock as a suitable alternative.

DOI 10.11648/j.eeb.20170205.11
Published in Ecology and Evolutionary Biology (Volume 2, Issue 5, October 2017)
Page(s) 68-77
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

Ethanol, Meyerozyma guilliermondii, Fructose, Glucose, Galactose, Lactose, Sucrose

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Author Information
  • Agricultural Biotechnology Department, National Biotechnology Development Agency (NABDA), Abuja, Nigeria; Department of Industrial Microbiology, 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 Industrial Microbiology, University of Abuja, Abuja, Nigeria

  • Bioresource Development Center, National Biotechnology Development Agency (NABDA), Bayelsa, Nigeria

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

Cite This Article
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    Gidado Rose Suniso Maxwell, Etuk-Udo Godwin Akpan, Olatiilu Olukemi Anna, Isu Rosemary Nennaya, Habu Josiah, et al. (2017). Preliminary Analysis of Sugar Supplementation on Alcoholic Fermentation by Meyerozyma guilliermondii. Ecology and Evolutionary Biology, 2(5), 68-77. https://doi.org/10.11648/j.eeb.20170205.11

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    Gidado Rose Suniso Maxwell; Etuk-Udo Godwin Akpan; Olatiilu Olukemi Anna; Isu Rosemary Nennaya; Habu Josiah, et al. Preliminary Analysis of Sugar Supplementation on Alcoholic Fermentation by Meyerozyma guilliermondii. Ecol. Evol. Biol. 2017, 2(5), 68-77. doi: 10.11648/j.eeb.20170205.11

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    AMA Style

    Gidado Rose Suniso Maxwell, Etuk-Udo Godwin Akpan, Olatiilu Olukemi Anna, Isu Rosemary Nennaya, Habu Josiah, et al. Preliminary Analysis of Sugar Supplementation on Alcoholic Fermentation by Meyerozyma guilliermondii. Ecol Evol Biol. 2017;2(5):68-77. doi: 10.11648/j.eeb.20170205.11

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  • @article{10.11648/j.eeb.20170205.11,
      author = {Gidado Rose Suniso Maxwell and Etuk-Udo Godwin Akpan and Olatiilu Olukemi Anna and Isu Rosemary Nennaya and Habu Josiah and Solomon Bamidele Ogbe},
      title = {Preliminary Analysis of Sugar Supplementation on Alcoholic Fermentation by Meyerozyma guilliermondii},
      journal = {Ecology and Evolutionary Biology},
      volume = {2},
      number = {5},
      pages = {68-77},
      doi = {10.11648/j.eeb.20170205.11},
      url = {https://doi.org/10.11648/j.eeb.20170205.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.eeb.20170205.11},
      abstract = {Non Saccharomyces yeast strains consume a diverse range of sugars, capable of producing ethanol at different quantities and concentrations. The ability of such wild type indigenous strains to do so and compete with industrial strains of Saccharomyces cerevisae is not common in Nigeria. This study aimed at comparing the ability of Meyerozyma guilliermondii 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°C was measured using a refractometer. The alcoholic yield using molasses for Meyerozyma guilliermondii 9.2±0.45 (mg/ml) was significantly higher than that of Saccharomyces cerevisiae strain T (4.8±1.15 mg/ml) at 96 hours. Ethanol production from the consumption of fructose as the sole carbon source was more favourable for M. guilliermondii 2.1, 3.0, 8.11 and 9.06 (mg/ml) compared to 1.08, 3.12, 8.06 and 6.0 (mg/ml) for S. cerevisiae. Both strains displayed similar adaptation to galactose metabolism at all tested concentrations. With glucose, M. guilliermondii yielded more than its S. cerevisiae counterpart at 1.0% (4.15, 3.18 mg/ml) and 2.0% glucose (4.25, 3.3 mg/ml). At 3.0% glucose broth content, 8.15 and 9.08 mg/ml ethanol was obtained for M. guilliermondii and S. cerevisiae respectively. Sucrose utilization resulted in a 10.18 mg/ml yield of ethanol compared to a 7.06 mg/ml yield for M. guilliermondi and S. cerevisiae respectively at 3.0% sugar supplement. Meyerozyma guilliermondii displayed its ability as a highly adaptable non Saccharomyces yeast specie capable of producing ethanol from a variety of sugars indicative of local feedstock as a suitable alternative.},
     year = {2017}
    }
    

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    AU  - Etuk-Udo Godwin Akpan
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    AU  - Solomon Bamidele Ogbe
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    AB  - Non Saccharomyces yeast strains consume a diverse range of sugars, capable of producing ethanol at different quantities and concentrations. The ability of such wild type indigenous strains to do so and compete with industrial strains of Saccharomyces cerevisae is not common in Nigeria. This study aimed at comparing the ability of Meyerozyma guilliermondii 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°C was measured using a refractometer. The alcoholic yield using molasses for Meyerozyma guilliermondii 9.2±0.45 (mg/ml) was significantly higher than that of Saccharomyces cerevisiae strain T (4.8±1.15 mg/ml) at 96 hours. Ethanol production from the consumption of fructose as the sole carbon source was more favourable for M. guilliermondii 2.1, 3.0, 8.11 and 9.06 (mg/ml) compared to 1.08, 3.12, 8.06 and 6.0 (mg/ml) for S. cerevisiae. Both strains displayed similar adaptation to galactose metabolism at all tested concentrations. With glucose, M. guilliermondii yielded more than its S. cerevisiae counterpart at 1.0% (4.15, 3.18 mg/ml) and 2.0% glucose (4.25, 3.3 mg/ml). At 3.0% glucose broth content, 8.15 and 9.08 mg/ml ethanol was obtained for M. guilliermondii and S. cerevisiae respectively. Sucrose utilization resulted in a 10.18 mg/ml yield of ethanol compared to a 7.06 mg/ml yield for M. guilliermondi and S. cerevisiae respectively at 3.0% sugar supplement. Meyerozyma guilliermondii displayed its ability as a highly adaptable non Saccharomyces yeast specie capable of producing ethanol from a variety of sugars indicative of local feedstock as a suitable alternative.
    VL  - 2
    IS  - 5
    ER  - 

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