ISOLATION, SELECTION AND IMPROVEMENT OF LOCAL YEAST STRAINS FOR ETHONOL PRODUCTION
ISOLATION, SELECTION AND IMPROVEMENT OF LOCAL YEAST STRAINS FOR ETHONOL PRODUCTION
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Date
1988-09
Authors
AMEH, BABA JOSEPH
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Abstract
Of a t o t a l of 21 yeast s t r a i n s isolated from local
fermented beverages, foods and f r u i t s 10 were found to
ferment glucose vigorously in conventional t e s t s . They
were further screened for characteristics potentially
useful for ethanol production, namely; (a) relative rate
of glucose fermentation;(b) a b i l i t y to flocculate; (c)
a b i l i t y to tolerate 10 - 15%(V/V) ethanol; (d) a b i l i ty
to ferment glucose at 37°C and (e) a b i l i t y to ferment 40%
(w/V) glucose concentration. The r e l a t i v e fermentative
a b i l i t i e s of these yeast strains, as determined by
Warburg respirometry, ranged from 20.40 to 351 microlitres
( u l ) . The 10 yeast strains were identified as Saccharomyces
cerevisiae (AK-1); S. uurevisiae (3-2); S. cerovisiae
(J-82), S. kluyvori (A-1); Kluyvcromyces mar xi anus (K-1),
Pichia anomala (AK-4), Debaryomyces hansenii (J-1),
Candida rhaggi (B-82), C. magnoliae (KF-1) and Dekkora
intermedia (KZ-1).
Acid hydrolysis of corn-cobs, groundnut hulls,
cassava flour, grass straw, saw dust, and sorghum stalk
pulp was carried out. The levels of reducing sugars
contained in the hydrolysates of these materials ranged
from 30 to 50mg/ml. The aqueous extracts were used in
v
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THESIS
Submitted to the Postgraduate School
AHMADU BELL0 UNIVERSITY, ZARIA, in Partial
Fulfillment of the requirements for the degree of
DOCTOR OF PHILOSOPHY
in
MICROBIOLOGY
Keywords
ISOLATION,, SELECTION, IMPROVEMENT, LOCAL YEAST, STRAINS, ETHONOL, PRODUCTION