Normal view MARC view ISBD view

Screening and characterization of high ethanol producing yeast from selected naturally fermenting fruits / by Kimberly L. Rodriguez.

By:

Rodriguez, Kimberly L [author]

Contributor(s):

Matel, Hosea dL [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2017. Cavite State University- Main Campus,Description: xv, 51 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.3 R61 2017

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Arts and Science (CAS)

Abstract: RODRIGUEZ, KIMBERLYLAPAZ, May 2017. Screening and Characterization of High Ethanol-Producing Yeast from Selected Naturally Fermenting Fruits. AnUndergraduate Thesis Bachelor of Science in Biology, major in Microbiology.Cavite State University, Indang. May 2017. Cavite, Adviser: Dr. Hosea dL. Matel. The study aimed to screen and characterizes high ethanol - producing yeasts from mango, java plum, and longan for wine production. Thirteen yeast strains were isolated from overripe java plum, longan and mango. The thirteen isolates underwent initial screening for ethanol production using rice carbohydrates as substance in a rice wine production set up. Out of thirteen isolates, only three yeast isolates produced ethanol. The isolates that produced ethanol were from java plum (DAI-4 and DA 1-5) and mango (MA 1-7). DA 1-5, MAI-7 and positive control with baker's yeast all produced 10% v/v of ethanol while DAI -4 produced 13 percent v/v of ethanol in rice wine. The ethanol fermenting - yeast strains were subjected to morphological and biochemical testing. All the three isolates have a creamy white color, circular in form, entire in margin, no Ascospores, ferments glucose, sucrose, and fructose, negative in pellicle and nitrate assimilation. Both DAI-4 and DAI-5 are characterized by smooth colony texture, reproduced by bipolar budding, and presence of pseudohyphae but positive (DAI -5) and negative (DAI -4) in acetic acid production while MAI -7 has rough colony texture, reproduced by multilateral budding, positive in acetic acid production and has true mycelium. Based on these characteristics, DAI-4 and DAI-5 were classified to belong to the genera of Kloeckera while MA 1-7 to Candida.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.3 R61 2017 (Browse shelf(Opens below))		Link to resource	Room use only	T-6875		00011233

Thesis (BS Biology) Cavite State University

Includes bibliographical references.

College of Arts and Science (CAS)

RODRIGUEZ, KIMBERLYLAPAZ, May 2017. Screening and Characterization of High Ethanol-Producing Yeast from Selected Naturally Fermenting Fruits. AnUndergraduate Thesis Bachelor of Science in Biology, major in Microbiology.Cavite State University, Indang. May 2017. Cavite, Adviser: Dr. Hosea dL. Matel.
The study aimed to screen and characterizes high ethanol - producing yeasts from mango, java plum, and longan for wine production. Thirteen yeast strains were isolated from overripe java plum, longan and mango. The thirteen isolates underwent initial screening for ethanol production using rice carbohydrates as substance in a rice wine production set up.
Out of thirteen isolates, only three yeast isolates produced ethanol. The isolates that produced ethanol were from java plum (DAI-4 and DA 1-5) and mango (MA 1-7). DA 1-5, MAI-7 and positive control with baker's yeast all produced 10% v/v of ethanol while DAI -4 produced 13 percent v/v of ethanol in rice wine.
The ethanol fermenting - yeast strains were subjected to morphological and biochemical testing. All the three isolates have a creamy white color, circular in form, entire in margin, no Ascospores, ferments glucose, sucrose, and fructose, negative in pellicle and nitrate assimilation. Both DAI-4 and DAI-5 are characterized by smooth colony texture, reproduced by bipolar budding, and presence of pseudohyphae but
positive (DAI -5) and negative (DAI -4) in acetic acid production while MAI -7 has rough colony texture, reproduced by multilateral budding, positive in acetic acid production and has true mycelium. Based on these characteristics, DAI-4 and DAI-5 were classified to belong to the genera of Kloeckera while MA 1-7 to Candida.

Submitted copy to the University Library. 08/03/2017 T-6875