Isolation of yeast from soil and different food samples and its characterization based on fermentation

Authors

  • Sandeep Thapa College for Professional Studies, Department of Biotechnology, Kathmandu
  • Rajani Shrestha College for Professional Studies, Department of Biotechnology, Kathmandu
  • Anjali Tirewal College for Professional Studies, Department of Biotechnology, Kathmandu
  • Arjun Sharma College for Professional Studies, Department of Biotechnology, Kathmandu
  • Yuvraj K.C. College for Professional Studies, Department of Biotechnology, Kathmandu

DOI:

https://doi.org/10.3126/njb.v3i1.14226

Keywords:

Yeast, Fermentation, Ethanol, Potassium Dichromate Oxidation Method, YEPDA

Abstract

Yeasts are eukaryotic microorganisms which can also be used for bioethanol production. In this modern era of increasing demand for energy and fuel, the microbial biosynthesis of ethanol has gained importance. In this study, the potential yeasts for ethanol production from pentose and hexose sugars were identified. Yeasts were isolated from soil and different food samples. They were identified and characterized based on cell morphology (e.g., mode of cell division and spore shape) and physiology (e.g., sugar fermentation tests). Furthermore, quantification of ethanol and cell concentration was performed throughout the fermentation. Spot plate count method was followed to determine the viable yeast count whereas Potassium dichromate oxidation method was used for determining the ethanol concentration. Six different species of yeasts were cultured in three sets of broth for 24, 48, 72, and 96 hours for bioethanol production. The yeasts isolated from black and green grapes relatively synthesized higher concentration of ethanol.

Nepal Journal of Biotechnology. Dec. 2015 Vol. 3, No. 1: 29-34

Downloads

Download data is not yet available.
Abstract
2653
PDF
3092

Downloads

Published

2015-12-30

How to Cite

Thapa, S., Shrestha, R., Tirewal, A., Sharma, A., & K.C., Y. (2015). Isolation of yeast from soil and different food samples and its characterization based on fermentation. Nepal Journal of Biotechnology, 3(1), 29–34. https://doi.org/10.3126/njb.v3i1.14226

Issue

Vol. 3 No. 1 (2015)

Section

Original Research Articles

License

Copyright Notice:
The manuscript submitted to NJB must be an original contribution, not previously published and should not be under consideration for publication elsewhere. When the manuscript is accepted for publication, the authors agree to automatically transfer the copyright of the article to the publisher. It should grant permission to any third party, in advance and in perpetuity, the right to use, reproduce or disseminate your article, according to the NJB copyright and license agreement.

Authors transfer copyright to the publisher as part of a journal publishing agreement but have the rights to: Share their article for Personal Use, Internal Institutional Use and Scholarly Sharing purposes, with the NJB applies the Creative Commons Attribution-NonCommercial CC BY-NC license to all the works we publish after Jun 2020 (Before it was CC BY-NC-ND). Under this license, authors agree to make articles legally available for reuse, without permission or fees, for virtually any non-commercial purpose. Anyone may remix, adapt, and build upon your work non-commercially, and although their new works must also acknowledge you and be non-commercial, they don’t have to license their derivative works on the same terms. More details on CC BY-NC refer to its Licence Deed and Legal Code.