--

8 (1) 2018

Screening yeast strains for alcohol fermentation from the dried traditional yeast


Author - Affiliation:
Pham Nguyen Phuong Thao - University of Science, Vietnam National University Ho Chi Minh City , Vietnam
Bui Thi Thanh Thuy - University of Science, Vietnam National University Ho Chi Minh City , Vietnam
Le Bui Trung Trinh - University of Science, Vietnam National University Ho Chi Minh City , Vietnam
Nguyen My Phi Long - University of Science, Vietnam National University Ho Chi Minh City , Vietnam
Corresponding author: Le Bui Trung Trinh - pnpthao@hcmus.edu.vn

Abstract
Methods to produce rice alcohol by dried traditional yeast are unstable because the yeast system in dried traditional yeast has depended on nature and not been controlled. In this study, a total of 15 different kinds of dried traditional yeast were prepared and screened. Each yeast strain was evaluated by analyzing its fermentation property and alcohol tolerance. There are 19 yeast strains were isolated and their growth conditions and ethanol producing properties were examined. Results showed that three strains S1, BT, BL3 grew and produced ethanol at temperature 28-30oC, and pH 5-5.5. Especially, high concentration ethanol tolerance ability of the three strains was at 8-18%. Our results showed that these strains were valuable microorganisms and could be utilized as a basis for further study of dried traditional yeast in traditional alcoholic beverages.

Keywords
rice alcohol; the dried traditional yeast; yeast

Full Text:
PDF

References

Brown, S. W., Oliver, S. G., Harrison, D. E. F., & Righelato, R. C. (1981). Ethanol inhibition of yeast growth and fermentation: Differences in the magnitude and complexity of the effect. European Journal of Applied Microbiology and Biotechnology, 11, 151-155.


Dung, N. T. P., Rombouts, F. M., & Nout, M. J. R. (2007). Characteristics of some traditional Vietnamese starchbased rice wine fermentation starters. Food Science and Technology, 40(1), 130-135.


Iwata, H., Suzuki, T., & Aramaki, I. (2003). Purification and characterization of rice a- glucosidase, a key enzyme for alcohol fermentation of rice polish. Journal of Bioscience and Bioengineerin, 95(1), 106-108.


Kofi, E. A., Nout, M. J. R., & Sarkar, P. K. (2006). Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Research, 6(1), 30-39.


Kunkee, R. E., & Bisson, L. F. (1993). Wine making yeasts. In A. H. Rose & J. S. Harrison (Eds.), The yeast (2nd ed.). New York, NY: Academic Press.


Kurtzman, C. P., & Fell, J. W. (1998). The yeast, a taxonomic study. Amsterdam, Netherlands: Elsevier.


Luong, P. D. (2009). Nam men cong nghiep [Yeast industry] (2nd ed.). Hanoi, Vietnam: Khoa học và Kỹ thuật.


Nielsen, S. S. (2010). Phenol-sulfuric acid method for total carbohydrates. In S. S. Nielsen (Ed.), Food analysis laboratory manual. Berlin, Germany: Food Science Texts Series.


Ray, B. (2001). Microorganism used in food fermentation. In B. Ray (Ed.), Fundamental food microbiology. Boca Raton, Fl: CRC Press.


Reed, G., & Nagodawithana, T. W. (1991). Yeast technology (2nd ed.). New York, NY: Van Nostrand Reinhold Co., Inc.


Schutz, M., & Gafner, J. (1993). Analysis of yeast diversity during spontaneous and induced alcoholic fermentations. Journal of Applied Bacteriology, 75(6), 551-458.



DOI: https://doi.org/10.46223/HCMCOUJS.tech.en.8.1.908.2018
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.