Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources

Gidado Rose Suniso Maxwell; Olatiilu Olukemi Anna; Etuk-Udo Godwin Akpan; Isu Rosemary Nennaya; Solomon Bamidele Ogbe

doi:doi:10.11648/j.aas.20170205.13

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Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources

Gidado Rose Suniso Maxwell, Olatiilu Olukemi Anna, Etuk-Udo Godwin Akpan, Isu Rosemary Nennaya, Solomon Bamidele Ogbe

Published in Advances in Applied Sciences (Volume 2, Issue 5)

Received: 13 October 2016 Accepted: 27 October 2016 Published: 16 October 2017

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Abstract

This study aimed at comparing the ability of two indigenous yeast species; Pichia kudriavzevii strains GY1 and L9 with a strain of Saccharomyces cerevisiae, to consume sugars (fructose, galactose, glucose, lactose, sucrose and molasses) and to convert them into ethanol during fermentation. Yeast extract (6g/L), peptone (10g/L), malt extract (6g/L) broth was supplemented with different concentrations (5g/L, 10g/L, 20g/L, 30g/L) of fructose, galactose, glucose, lactose and sucrose respectively. Sugar utilization post incubation for 96 hours at 120 rpm, 30 degree Celsius (°C) was measured using a refractometer. The alcoholic yield using molasses for Pichia kudriavzevii strain GY1 10±0.2 (mg/ml) was significantly higher than that of Pichia kudriavzevii strain L9 (4±0.2 mg/ml) and Saccharomyces cerevisiae strain T (5±0.2 mg/ml) at 96 hours. Strains that produced highest concentration ethanol was Pichia kudriavzevii strain L9 in 3.0% (v/v) galactose and fructose respectively, which measured at 7.1±0.48 (mg/ml) and 12.2±0.64 (mg/ml). All studied isolates produced the same amount of ethanol 9.1±0.52 (mg/ml). The use of highly adaptable non Saccharomyces yeast species to a variety of sugars in the pursuit of enhanced ethanol production creates a unique prospective for large scale industrial applications.

Published in	Advances in Applied Sciences (Volume 2, Issue 5)
DOI	10.11648/j.aas.20170205.13
Page(s)	69-74
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Alcoholic Fermentation, Pichia kudriavzevii, Fructose, Glucose, Galactose, Lactose, Sucrose

References

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APA Style

Gidado Rose Suniso Maxwell, Olatiilu Olukemi Anna, Etuk-Udo Godwin Akpan, Isu Rosemary Nennaya, Solomon Bamidele Ogbe. (2017). Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources. Advances in Applied Sciences, 2(5), 69-74. https://doi.org/10.11648/j.aas.20170205.13

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ACS Style

Gidado Rose Suniso Maxwell; Olatiilu Olukemi Anna; Etuk-Udo Godwin Akpan; Isu Rosemary Nennaya; Solomon Bamidele Ogbe. Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources. Adv. Appl. Sci. 2017, 2(5), 69-74. doi: 10.11648/j.aas.20170205.13

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AMA Style

Gidado Rose Suniso Maxwell, Olatiilu Olukemi Anna, Etuk-Udo Godwin Akpan, Isu Rosemary Nennaya, Solomon Bamidele Ogbe. Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources. Adv Appl Sci. 2017;2(5):69-74. doi: 10.11648/j.aas.20170205.13

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@article{10.11648/j.aas.20170205.13,
  author = {Gidado Rose Suniso Maxwell and Olatiilu Olukemi Anna and Etuk-Udo Godwin Akpan and Isu Rosemary Nennaya and Solomon Bamidele Ogbe},
  title = {Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources},
  journal = {Advances in Applied Sciences},
  volume = {2},
  number = {5},
  pages = {69-74},
  doi = {10.11648/j.aas.20170205.13},
  url = {https://doi.org/10.11648/j.aas.20170205.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aas.20170205.13},
  abstract = {This study aimed at comparing the ability of two indigenous yeast species; Pichia kudriavzevii strains GY1 and L9 with a strain of Saccharomyces cerevisiae, to consume sugars (fructose, galactose, glucose, lactose, sucrose and molasses) and to convert them into ethanol during fermentation. Yeast extract (6g/L), peptone (10g/L), malt extract (6g/L) broth was supplemented with different concentrations (5g/L, 10g/L, 20g/L, 30g/L) of fructose, galactose, glucose, lactose and sucrose respectively. Sugar utilization post incubation for 96 hours at 120 rpm, 30 degree Celsius (°C) was measured using a refractometer. The alcoholic yield using molasses for Pichia kudriavzevii strain GY1 10±0.2 (mg/ml) was significantly higher than that of Pichia kudriavzevii strain L9 (4±0.2 mg/ml) and Saccharomyces cerevisiae strain T (5±0.2 mg/ml) at 96 hours. Strains that produced highest concentration ethanol was Pichia kudriavzevii strain L9 in 3.0% (v/v) galactose and fructose respectively, which measured at 7.1±0.48 (mg/ml) and 12.2±0.64 (mg/ml). All studied isolates produced the same amount of ethanol 9.1±0.52 (mg/ml). The use of highly adaptable non Saccharomyces yeast species to a variety of sugars in the pursuit of enhanced ethanol production creates a unique prospective for large scale industrial applications.},
 year = {2017}
}

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TY  - JOUR
T1  - Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources
AU  - Gidado Rose Suniso Maxwell
AU  - Olatiilu Olukemi Anna
AU  - Etuk-Udo Godwin Akpan
AU  - Isu Rosemary Nennaya
AU  - Solomon Bamidele Ogbe
Y1  - 2017/10/16
PY  - 2017
N1  - https://doi.org/10.11648/j.aas.20170205.13
DO  - 10.11648/j.aas.20170205.13
T2  - Advances in Applied Sciences
JF  - Advances in Applied Sciences
JO  - Advances in Applied Sciences
SP  - 69
EP  - 74
PB  - Science Publishing Group
SN  - 2575-1514
UR  - https://doi.org/10.11648/j.aas.20170205.13
AB  - This study aimed at comparing the ability of two indigenous yeast species; Pichia kudriavzevii strains GY1 and L9 with a strain of Saccharomyces cerevisiae, to consume sugars (fructose, galactose, glucose, lactose, sucrose and molasses) and to convert them into ethanol during fermentation. Yeast extract (6g/L), peptone (10g/L), malt extract (6g/L) broth was supplemented with different concentrations (5g/L, 10g/L, 20g/L, 30g/L) of fructose, galactose, glucose, lactose and sucrose respectively. Sugar utilization post incubation for 96 hours at 120 rpm, 30 degree Celsius (°C) was measured using a refractometer. The alcoholic yield using molasses for Pichia kudriavzevii strain GY1 10±0.2 (mg/ml) was significantly higher than that of Pichia kudriavzevii strain L9 (4±0.2 mg/ml) and Saccharomyces cerevisiae strain T (5±0.2 mg/ml) at 96 hours. Strains that produced highest concentration ethanol was Pichia kudriavzevii strain L9 in 3.0% (v/v) galactose and fructose respectively, which measured at 7.1±0.48 (mg/ml) and 12.2±0.64 (mg/ml). All studied isolates produced the same amount of ethanol 9.1±0.52 (mg/ml). The use of highly adaptable non Saccharomyces yeast species to a variety of sugars in the pursuit of enhanced ethanol production creates a unique prospective for large scale industrial applications.
VL  - 2
IS  - 5
ER  -

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Author Information

Gidado Rose Suniso Maxwell

Agricultural Biotechnology Department, National Biotechnology Development Agency (NABDA), Abuja, Nigeria
Olatiilu Olukemi Anna

Biotechnology Advanced Research Center, Sheda Science and Technology Complex (SHESTCO), Abuja, Nigeria
Etuk-Udo Godwin Akpan

Biotechnology Advanced Research Center, Sheda Science and Technology Complex (SHESTCO), Abuja, Nigeria
Isu Rosemary Nennaya

Department of Biological Sciences, University of Abuja, Abuja, Nigeria
Solomon Bamidele Ogbe

Department of Chemical Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria

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APA Style

Gidado Rose Suniso Maxwell, Olatiilu Olukemi Anna, Etuk-Udo Godwin Akpan, Isu Rosemary Nennaya, Solomon Bamidele Ogbe. (2017). Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources. Advances in Applied Sciences, 2(5), 69-74. https://doi.org/10.11648/j.aas.20170205.13

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ACS Style

Gidado Rose Suniso Maxwell; Olatiilu Olukemi Anna; Etuk-Udo Godwin Akpan; Isu Rosemary Nennaya; Solomon Bamidele Ogbe. Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources. Adv. Appl. Sci. 2017, 2(5), 69-74. doi: 10.11648/j.aas.20170205.13

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AMA Style

Gidado Rose Suniso Maxwell, Olatiilu Olukemi Anna, Etuk-Udo Godwin Akpan, Isu Rosemary Nennaya, Solomon Bamidele Ogbe. Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources. Adv Appl Sci. 2017;2(5):69-74. doi: 10.11648/j.aas.20170205.13

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@article{10.11648/j.aas.20170205.13,
  author = {Gidado Rose Suniso Maxwell and Olatiilu Olukemi Anna and Etuk-Udo Godwin Akpan and Isu Rosemary Nennaya and Solomon Bamidele Ogbe},
  title = {Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources},
  journal = {Advances in Applied Sciences},
  volume = {2},
  number = {5},
  pages = {69-74},
  doi = {10.11648/j.aas.20170205.13},
  url = {https://doi.org/10.11648/j.aas.20170205.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aas.20170205.13},
  abstract = {This study aimed at comparing the ability of two indigenous yeast species; Pichia kudriavzevii strains GY1 and L9 with a strain of Saccharomyces cerevisiae, to consume sugars (fructose, galactose, glucose, lactose, sucrose and molasses) and to convert them into ethanol during fermentation. Yeast extract (6g/L), peptone (10g/L), malt extract (6g/L) broth was supplemented with different concentrations (5g/L, 10g/L, 20g/L, 30g/L) of fructose, galactose, glucose, lactose and sucrose respectively. Sugar utilization post incubation for 96 hours at 120 rpm, 30 degree Celsius (°C) was measured using a refractometer. The alcoholic yield using molasses for Pichia kudriavzevii strain GY1 10±0.2 (mg/ml) was significantly higher than that of Pichia kudriavzevii strain L9 (4±0.2 mg/ml) and Saccharomyces cerevisiae strain T (5±0.2 mg/ml) at 96 hours. Strains that produced highest concentration ethanol was Pichia kudriavzevii strain L9 in 3.0% (v/v) galactose and fructose respectively, which measured at 7.1±0.48 (mg/ml) and 12.2±0.64 (mg/ml). All studied isolates produced the same amount of ethanol 9.1±0.52 (mg/ml). The use of highly adaptable non Saccharomyces yeast species to a variety of sugars in the pursuit of enhanced ethanol production creates a unique prospective for large scale industrial applications.},
 year = {2017}
}

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TY  - JOUR
T1  - Ethanol Production by Alcohol Tolerant Yeasts Using Different Carbohydrate Sources
AU  - Gidado Rose Suniso Maxwell
AU  - Olatiilu Olukemi Anna
AU  - Etuk-Udo Godwin Akpan
AU  - Isu Rosemary Nennaya
AU  - Solomon Bamidele Ogbe
Y1  - 2017/10/16
PY  - 2017
N1  - https://doi.org/10.11648/j.aas.20170205.13
DO  - 10.11648/j.aas.20170205.13
T2  - Advances in Applied Sciences
JF  - Advances in Applied Sciences
JO  - Advances in Applied Sciences
SP  - 69
EP  - 74
PB  - Science Publishing Group
SN  - 2575-1514
UR  - https://doi.org/10.11648/j.aas.20170205.13
AB  - This study aimed at comparing the ability of two indigenous yeast species; Pichia kudriavzevii strains GY1 and L9 with a strain of Saccharomyces cerevisiae, to consume sugars (fructose, galactose, glucose, lactose, sucrose and molasses) and to convert them into ethanol during fermentation. Yeast extract (6g/L), peptone (10g/L), malt extract (6g/L) broth was supplemented with different concentrations (5g/L, 10g/L, 20g/L, 30g/L) of fructose, galactose, glucose, lactose and sucrose respectively. Sugar utilization post incubation for 96 hours at 120 rpm, 30 degree Celsius (°C) was measured using a refractometer. The alcoholic yield using molasses for Pichia kudriavzevii strain GY1 10±0.2 (mg/ml) was significantly higher than that of Pichia kudriavzevii strain L9 (4±0.2 mg/ml) and Saccharomyces cerevisiae strain T (5±0.2 mg/ml) at 96 hours. Strains that produced highest concentration ethanol was Pichia kudriavzevii strain L9 in 3.0% (v/v) galactose and fructose respectively, which measured at 7.1±0.48 (mg/ml) and 12.2±0.64 (mg/ml). All studied isolates produced the same amount of ethanol 9.1±0.52 (mg/ml). The use of highly adaptable non Saccharomyces yeast species to a variety of sugars in the pursuit of enhanced ethanol production creates a unique prospective for large scale industrial applications.
VL  - 2
IS  - 5
ER  -

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