Efficiency of wine and bioethanol production by the yeast (Pichia kudriavzevi) of toddy and baker’s yeast (Saccharomyces cerevisiae)

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dc.contributor.authorPalaniananth, Shanmugavel
dc.contributor.authorMareeswaran, Murugan
dc.date.accessioned2021-04-29T13:20:44Z
dc.date.available2021-04-29T13:20:44Z
dc.date.issued2021
dc.descriptionPalaniananth Shanmugavel Efficiency of wine and bioethanol production by the yeast (Pichia kudriavzevi) of toddy and baker’s yeast (Saccharomyces cerevisiae) / Shanmugavel Palaniananth, Murugan Mareeswaran ; advisors : Thangavel Sivakumar, Ponnirul Ponmanickam // Black Sea Science 2021 : proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2021. – P. 79–92 : tabl., fig. – Ref.: 16 tit.ru_RU
dc.description.abstractThe toddy was collected from local area Mamsapuarm Srivilliputhur. The sample was serially diluted and plated for screening of yeast. The isolate was subjected to cultural, morphological, biochemical and molecular characters. It was subjected to sugar fermentation and ethanol tolerance test was performed. The identified organism named Pichia kudriavzevi (Yeast). The yeast fermented glucose galactose, sucrose, xylose, maltose, raffinose, fructose, arabinose, lactose and the ethanol for 0, 2.5, 5, and 7.5 were performed. It was found to be 7.5% of ethanol contains 9.4x105 (CFU/ml). The colour change was observed in bushnellhass broth from blue to dark brown which indicating the degradation of hydrocarbon. The isolated yeast was about 0.30 ± 0.02 mg/ml and purchased yeast was 0.26 ± 0.02 mg/ml. The yeast content of the isolated yeast wine was 10.7 × 105and purchased yeast wine was 6.1 × 105.The bacterial content in isolated yeast wine was 3.2 × 105and purchased yeast wine was 3.8× 105.The antioxidant activity of the isolated yeast wine was 3.05 ± 0.0 μg/ml and purchased yeast wine was 3.05 ± 0.0 μg/ml. The total acidity of the isolated yeast wine was 0.31 ± 0.08 and purchased yeast wine was 2.00 ± 1.0 μg/ml. The protein content of the isolated yeast wine was about 2.6 ± 0.08 μg/ml and purchased yeast wine was 2.2 ± 0.08 μg/ml. Out of three fruit peels, pine apple shows the 1.940 ± 0.00U/ml. From the agricultural waste, corn stalk produced amount of ethanol was 2.31 ±0.00 U/ml. Potato exhibits the amount of ethanol was 2.10 ± 0.00 U/ml. Sugarcane possess increased amount of starch was 0.09 ± 0.01 mg/ml. Out of the substrates, potato was produced the amount of enzyme 0.653 ±0.00 mg/ml.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17532
dc.language.isoen_USru_RU
dc.subjectyeastru_RU
dc.subjectwineru_RU
dc.subjectethanolru_RU
dc.subjecthydrocarbon degradationru_RU
dc.subjectagricultural wasteru_RU
dc.titleEfficiency of wine and bioethanol production by the yeast (Pichia kudriavzevi) of toddy and baker’s yeast (Saccharomyces cerevisiae)ru_RU
dc.typeArticleru_RU
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