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FERMENTATION EFFICIENCY OF YEAST ISOLATES AND THE EFECT OF NUTRIENT SUPPLEMENTS

By IVI CHAKRABORTY3 AYAM VICTOR SINGH2 HELEN SOIBAM1

Abstract

ABSTRACT: Wine is one of the end products of fermentation of respiratory substrates, while, yeast is one of the principal fermenting microorganisms. Changes in the substrate composition and yeast strains could vary in the quality of the wine. Two yeast isolates (Y4 and Y7) from date palm juice and standard yeast “Y33”,an isolate of Saccharomyces cerevisiae (MTCC-170 from Institute of MicrobiAl Technology, IMTECH, Chandigarh) where used for studying the comparative fermentation of Molasses without nutrient supplementation, and separately with nutrient supplementation by KH2PO4 and NaNO3 @ 1g/l. Though, with nutrient supplement KH2PO4, Y33 yields higher alcohol%, both Y4 and Y7 strains produce wine with better efficiency and acceptability without the nutrient supplements unlike Y33 strains. All the three strains impart better flavour and colour in the medium without nutrient supplement in terms of hedonic scale. Further, Y4 yields higher alcohol than Y7 and Y33. Therefore, palm juice yeast isolates particularly, Y4 strains show the highest overall fermentation efficiency and acceptability among the three yeasts isolates, moreover, since its highest efficiency occurs in the absence of nutrient supplementation, unlike the standard strain, it can be recommendedas a better substitute of the standard Y33 strains. KEY WORDS: Fermentation, Yeast,  Nutrient supplements

Topics: Fermentation, Yeast, Nutrient supplements., Biology (General), QH301-705.5, Science, Q
Publisher: Paavan Education Society, Danta
Year: 2014
DOI identifier: 10.1234/lsl.v59i0.216
OAI identifier: oai:doaj.org/article:45f8b0c389dd41ef8c6cb352f5d43529
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