OPTIMIZATION OF FERMENTATION CONDITIONS FOR ALCOHOL PRODUCTION FROM <i>Phyllanthus emblica</i> (AMLA) USING <i>Saccharomyces cerevisea</i>

PRASAD M.P.^1
1Sangenomics Research Lab, Domlur, Bangalore-560 071, Karnataka, India.

Received : 07-11-2013     Accepted : 09-12-2013     Published : 28-12-2013
Volume : 2     Issue : 1       Pages : 25 - 26
World Res J Agr Biotechnol 2.1 (2013):25-26

Amla is an indigenous fruit to the Indian subcontinent. Due to its nutritive and therapeutic value, amla is becoming more important commercially. Amla fruits are a very rich source of vitamin C (ascorbic acid). Dried fruits have been reported to be useful in haemorrhages, diarrhoea, dysentery, anaemia, jaundice, dyspepsia and cough. In this study fresh amla were collected from the local grocery store washed, crushed and extracted with hot water. The extract was then inoculated with 3% of <i>Saccharomyces cerevisiae</i>. Fermentation was carried out in Batch, Fed batch conditions at 20°C, 25°C, 30°C and 35°C. In Fed batch condition, Periodic addition of 3% of sterile sucrose solution has showed maximum yield of 19.34% after 15 days of incubation. In batch type, 15% carbon source has given 18.97% of alcohol. Incubation at 25°C has given promising results of alcohol production compared to 20°C, 30°C & 35°C in both types of fermentation. From the results it was concluded that amla can be used as potent source for wine production.