ISOLATION AND CHARACTERIZATION OF YEAST STRAINS FROM SACCHARINE MATERIALS FOR OSMO-TOLERANCE AND THERMO TOLERANCE SCREENING

SEEMA PAROHA¹*, ANANTHALAKSHMI RANGANATHAN², MAMTA SHUKLA^3
1National Sugar Institute, Government of India, Ministry of Consumer Affairs, Food & Public Distribution, Department of Food & Public Distribution, Kanpur, 208 017, India
²National Sugar Institute, Government of India, Ministry of Consumer Affairs, Food & Public Distribution, Department of Food & Public Distribution, Kanpur, 208 017, India
³National Sugar Institute, Government of India, Ministry of Consumer Affairs, Food & Public Distribution, Department of Food & Public Distribution, Kanpur, 208 017, India
* Corresponding Author : seemaparoha@rediffmail.com

Received : 01-12-2021     Accepted : 26-12-2021     Published : 30-12-2021
Volume : 13     Issue : 5       Pages : 1978 - 1981
Int J Microbiol Res 13.5 (2021):1978-1981

Keywords : Ethanol, Yeast, Fermentation, Isolation of yeast
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to National Sugar Institute, Government of India, Ministry of Consumer Affairs, Food & Public Distribution, Department of Food & Public Distribution, Kanpur, 208 017, India
Author Contribution : All authors equally contributed

An attempt had been made to isolate and characterize yeast strain from different saccharine materials viz, apple juice, pineapple juice, mango juice, mosambi juice, orange juice, pomegranate juice and Lichi juice. A total of 7 samples from different kind of fruit juices sources were isolated using selective medium i.e., Yeast Extract Peptone Dextrose Agar (YEPDA). Differential tests were applied including morphological, cultural and biochemical characteristic, which facilitate the opportunity for identification of the yeasts. The strains were tested for growth at different temperature to check their mortality. These strains were further screened and tested on molasses for osmo-tolerant properties. Activated Dry yeast was taken as control. The performance of isolated yeast strains was tested on molasses. Out of different fruit juices strains obtained from apple and orange gave the best results in term of ethanol content 10.28 % & 10.15% and also Fermentation Efficiency 89.39 % and 88.26% respectively which was at par with ADY. Moreover, the yeast strains were also tested for its osmo-tolerance and thermo-tolerance using molasses as raw material for production of ethanol. Result revealed that total reducing sugar (TRS) of 14%, 18%, 21% at all these concentrations the isolated strain growth was observed however apple and orange isolates gave best result in terms of ethanol yield

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