| Home  | About ScienceAsia  | Publication charge  | Advertise with us  | Subscription for printed version  | Contact us  
Editorial Board
Journal Policy
Instructions for Authors
Online submission
Author Login
Reviewer Login
Volume 50 Number 2
Volume 50 Number 1
Volume 49 Number 6
Volume 49 Number 5
Volume 49S Number 1
Volume 49 Number 4
Earlier issues
Volume  Number 

previous article

Research articles

ScienceAsia (): 371-381 |doi: 10.2306/scienceasia1513-1874...371

Diversity of ethanol fermenting yeasts in coconut inflorescence sap and their application potential

Nichanun Udomsaksakula, Kentaro Kodamab, Somboon Tanasupawatc, Ancharida Savarajarad,*

ABSTRACT:     Ten ethanol fermenting yeast species: Saccharomyces cerevisiae, Lachancea fermentati, Pichia kudriavzevii, Shizosaccharomyces pombe, Candida tropicalis, Zygosaccharomyces rouxii, Saccharomycodes ludwigii, Hanseniaspora guilliermondii, Wickerhamomyces anomalus and P. manshurica were isolated from coconut inflorescence sap in Thailand. Saccharomyces cerevisiae was found to be the dominant species (65%), where 30% of the S. cerevisiae strains isolated could grow at 40 °C, strain NT029 gave the highest ethanol yield (64.5 g/l) and strain NC018 had the desired characteristics of a baker?s yeast strain (high CO2 production, high biomass yield and fast flocculation). Evidently, bread prepared by strain NC018 showed a good texture. Furthermore, S. cerevisiae NC027 was suitable for ethanol production, with maximum ethanol yields (66.92 and 102.26 g/l) and ethanol productivity levels (1.39 and 2.13 g/l/h) in medium containing 18% (w/v) glucose and 10% (w/v) molasses at 30 ?C, which were higher than the reference ethanol producing strain, S. cerevisiae TISTR 5596. Finally, S. cerevisiae NL026 assimilated glycerol, which may indicate its potential as a value addition strain for fermentation of low-price glycerol waste.

Download PDF

134 Downloads 1476 Views

a Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok 10330 Thailand
b The Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Bangkok 10330 Thailand
c Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330 Thailand
d Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 10330 Thailand

* Corresponding author, E-mail: sanchari@chula.ac.th

Received 28 Nov 2017, Accepted 6 Oct 2018