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International Journal of Biotech Trends and Technology (IJBTT) |  |
| © 2025 by IJBTT Journal | ||
| Volume - 15 Issue - 1 | ||
| Year of Publication : 2025 | ||
| Authors : Ikechukwu Jude Onyia, Uzoamaka Ogechi George-Okafor, Ujunwa Felicia Nwachukwu | ||
| DOI : 10.14445/22490183/IJBTT-V15I1P101 |
How to Cite?
"Screening for Potential Alcohol-Tolerance Yeasts from Indigenous Substrates as Alternative to Saccharomyces Cerevisae" International Journal of Biotech Trends and Technology vol. 15, no. 1, pp. 1-7, 2025. Crossref, https://doi.org/10.14445/22490183/IJBTT-V15I1P101
Abstract
Yeasts have been reported to be associated with the production of important products, including ethanol. They can be isolated from many sources, including palm wine and fruit juice. Therefore, this study aimed at isolating and screening for potential alcohol-tolerance yeasts from indigenous substrates as an alternative to Saccharomyces cerevisae. The samples which included fresh palm wine, ripped oranges, carrots, banana and pineapple, were respectively inoculated into potato dextrose agar (PDA) and incubated at 30oC for 48h. Thereafter, the developed colonies were identified through conventional mycological analysis and ITS molecular sequencing. Each identified yeast 1ml (equivalent to 1.52 X 102 CFU/mL) was exposed to different concentrations (6-16%) of absolute ethanol incorporated into 100ml of PDA, respectively. The residual growth was measured spectrophotometrically at 660nm after incubating at 30OC for 48h. The same treatment subjected to commercial S. cerevisae served as control. The recovered isolates included 5 strains of Meyerozyma guilliermondii (19, KAS-143, GTi7, ANSe-23, RCPF 1373), 3 strains of Candida tropicalis strain (L6, OBY6 and IDR1000028827) and Kodamaea ohmeri strain TS21. All the yeast isolates and the control Saccharomyces cerevisae tolerated ethanol even at 16% concentration, but the tolerance rate was significantly higher with Saccharomyces cerevisae across the concentration(p<0.05). The rate of ethanol tolerance decreased as the ethanol concentration increased in all the yeast isolates, even with the control. Among the isolates, Candida tropicalis strain IDR1000028827 exhibited the highest tolerance rate (80%) at 16% ethanol concentration, while Meyerozyma guilliermondii strains KAS-143 demonstrated the least tolerance (20%) at 16% ethanol concentration). The result obtained from this study revealed the presence of some high ethanol tolerance yeasts, which could be tried for indigenous ethanol production, despite the observed significant difference that existed among them and the commercial yeast.
Keywords
Ethanol Tolerance, Indigenous substrates, Isolation, Screening, Yeast.
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