scholarly journals Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain <i>Pichia kudriavzevii</i> from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura

2019 ◽  
Vol 09 (09) ◽  
pp. 824-841 ◽  
Author(s):  
Sushanta Ghosh ◽  
Surajit De Mandal ◽  
Nandita Nath ◽  
David L. Kaipeng ◽  
Lovely Rahaman ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Partial Evaluation ◽  
Pichia Kudriavzevii ◽  
Indigenous Yeast ◽  
Traditional Rice

Renewable Plant Waste As Substrates for Enzyme Production, Saccharification and Direct Bioethanol Production by Indigenous Yeast Strain Pichia Exigua

2021 ◽  
Vol 47 (2) ◽  
pp. 306-316
Author(s):  
O.C. Amadi ◽  
C.C. Mbaeke ◽  
T.N. Nwagu ◽  
C.I. Nnamchi ◽  
I.A. Ndubuisi ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Nitrogen Source ◽  
Substrate Concentration ◽  
Yeast Strain ◽  
Enzyme Production ◽  
Culture Conditions ◽  
Single Step ◽  
Total Carbohydrate ◽  
Plant Waste ◽  
Indigenous Yeast

Renewable plant wastes constitute environmental nuisance. Their conversion by enzymes into bioethanol can be beneficial. We investigated the use of renewable plant waste as substrate for enzyme production and hydrolysis of the plant waste for ethanol production using an indigenous yeast strain. Five yeast strains; MCC-1, MCC-2, MCC-3, MCC-4 and MCC-5 were evaluated for production of sugars, α-amylase, glucoamylase and bioethanol using soluble starch. Phylogenetic analysis using partial sequence of the ITS gene classified MCC-4 as Pichia exigua. Proximate composition of plant wastes – cassava, wild yam, mango seed, udara seed and breadfruit were determined. Results showed total carbohydrate of (83.9%) for cassava flour. The ability of yeast to utilize these substrates and the effect of culture conditions (inoculum, pH, nitrogen source and substrate concentration) were also determined. Cassava pulp flour was the best substrate producing reducing sugar (1.471 ± 0.056mg/mL), α-amylase (0.573 ± 0.019U/mL), glucoamylase (1.605 ± 0.119U/mL), and ethanol (4.440 ± 0.014g/L). Culture conditions revealed optimum for inoculum concentration as (1mL), pH (4), nitrogen source (soya bean, 3g/L) and substrate concentration of (8%). Pichia exigua (MCC-4) a natural yeast strain isolated from the soil has the potential for both enzyme and ethanol production in a single step process.

scholarly journals Biosynthesis of ZnO Nanoparticles by a New Pichia kudriavzevii Yeast Strain and Evaluation of Their Antimicrobial and Antioxidant Activities

Molecules ◽  
2017 ◽  
Vol 22 (6) ◽  
pp. 872 ◽  
Author(s):  
Amin Boroumand Moghaddam ◽  
Mona Moniri ◽  
Susan Azizi ◽  
Raha Abdul Rahim ◽  
Arbakariya Bin Ariff ◽  
...  
Keyword(s):  
Zno Nanoparticles ◽  
Yeast Strain ◽  
Antioxidant Activities ◽  
Pichia Kudriavzevii

scholarly journals Evaluation of the fermentative capacity of an indigenous Hanseniaspora sp. strain isolated from Lebanese apples for cider production

2020 ◽  
Vol 367 (12) ◽  
Author(s):  
Marina AL Daccache ◽  
Dominique Salameh ◽  
Laure E L Chamy ◽  
Mohamed Koubaa ◽  
Richard G Maroun ◽  
...  
Keyword(s):  
Carbon Metabolism ◽  
Internal Transcribed Spacer ◽  
Yeast Strain ◽  
Its Sequence ◽  
Apple Variety ◽  
Sequence Heterogeneity ◽  
Fermentative Capacity ◽  
Indigenous Yeast ◽  
Fermented Juice

Abstract The present work studied the fermentative potential and carbon metabolism of an indigenous yeast isolated from Lebanese apples for cider production. The indigenous yeast strain was isolated from a spontaneous fermented juice of the Lebanese apple variety ‘Ace spur’. The sequencing of the Internal Transcribed Spacer (ITS) domain of rRNA identified the isolated yeast strain as a member of the Hanseniaspora genus. These results suggest an intragenomic ITS sequence heterogeneity in the isolated yeast strain specifically in its ITS1 domain. The different investigations on the yeast carbon metabolism revealed that the isolated yeast is ‘Crabtree positive’ and can produce and accumulate ethanol from the first hours of fermentation. Thus, our findings highlight the possibility of using the isolated indigenous Hanseniaspora strain as a sole fermentative agent during cider production.

scholarly journals Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 99
Author(s):  
Simona Guerrini ◽  
Damiano Barbato ◽  
Lorenzo Guerrini ◽  
Eleonora Mari ◽  
Giacomo Buscioni ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Plant ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Yeast Biomass ◽  
Indigenous Yeast ◽  
Selection Of

The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot-plant for easy and rapid production of fresh yeast biomass directly in a winery located in Tuscany, was exploited. The selected yeast strain was used as a starter to carry out 25 and 100 hL fermentations and its enological performance was compared with that of the commercial starter normally used in the winery. Chemical and sensory analysis of the resulting wines showed that they differentiated according to the used yeast strain, with the wines produced by the indigenous S. cerevisiae strain being characterized by a distinctive aromatic and sensory profile. In conclusion, the pilot-plant effectively resulted in producing fresh yeast starter cultures in the winery to be successfully used to carry out alcoholic fermentations.

scholarly journals Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production

OENO One ◽  
2003 ◽  
Vol 37 (3) ◽  
pp. 163
Author(s):  
Pedro Miguel Izquierdo ◽  
Esteban García ◽  
Antonio Tomás Palacios ◽  
Juan Luis Chacón ◽  
Jesús Martínez
Keyword(s):  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Point Of View ◽  
Volatile Phenols ◽  
Wine Production ◽  
La Mancha ◽  
Potential Use ◽  
Fermentative Process ◽  
Indigenous Yeast

<p style="text-align: justify;">The suitability of an indigenous yeast strain, selected in Castilla-La Mancha by the Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), both from a microbiological and an enological point of view wes studied in order to evaluate its potential use as starter of the alcoholic fermentation for red wine production.</p><p style="text-align: justify;">Several grape musts of the varieties Cencibel and Garnacha were inoculated with the selected strain (L6) and it was proven that this strain was capable of dominating other yeasts, being thus responsible for the fermentative process. As for the aroma composition, a lower content of volatile phenols was identified in the wines produced by the selected strain, compared to the wine produced by the indigenous strain. Moreover, a panel of tasters positively scored the wines produced by the selected strain. Finally, it was proven that the L6 strain is genetically stable under different stress conditions.</p>

Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes

OENO One ◽  
2000 ◽  
Vol 34 (1) ◽  
pp. 27
Author(s):  
Isabelle Masneuf-Pomarède ◽  
Denis Dubourdieu
Keyword(s):  
Pyruvic Acid ◽  
Sulphur Dioxide ◽  
Yeast Strain ◽  
Glutaric Acid ◽  
Statistical Difference ◽  
Spontaneous Fermentation ◽  
Significant Statistical Difference ◽  
Yeast Strains ◽  
Indigenous Yeast

<p style="text-align: justify;">The influence of four industrial and indigenous yeast strains on the sulphur dioxide combinations of wines obtained from noble rot and raisining grapes is studied in different growth of the Sauternes area and one growth in the Jurançon area. The analysis of ketonic compounds (pyruvic acid and 2-oxo-glutaric acid), acetaldehyde and PC50 on the wines clearly showed significant statistical difference between the yeast strains for the sulphur dioxide combination. By adding the same dosage of sulphiting, the free SO<sub>2</sub> levels are variable depending on the yeast strain used. One strain (Zymaflore ST), isolated from a spontaneous fermentation of a botrytised must, giving wines with low PC50 values, is well adapted for the noble rot must vinification. The choice of the yeast strain is a parameter of importance to limit the sulphur dioxide amount in the wines.</p>

scholarly journals Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation

2021 ◽  
Author(s):  
Vogar Leonel Nieto-Sarabia ◽  
Christian Bryan Ballinas-Cesatti ◽  
Guiomar Melgar-Lalanne ◽  
Eliseo Cristiani-Urbina ◽  
Liliana Morales-Barrera
Keyword(s):  
Yeast Strain ◽  
Pichia Kudriavzevii ◽  
Thermodynamic Characterization
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