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VOL. 9, ISSUE 11 (2024)
Characterization and fermentation potentiality of optimal yeast species derived from Madhuca indica flowers
Authors
Atish Y Sahare, Ravi Khatri
Abstract
Madhuca indica
flowers are widely acclaimed for possessing a substantial nutritional content,
yet another of its unusual distinctive traits is the existence of wild yeasts
on their surface. The investigation looks into the fermentation
potentiality of yeast species isolated from Madhuca indica
flowers for ethanol generation. Twenty yeast isolates were initially
derived from the Madhuca flowers and assessed regarding their
aptitude to yield ethanol. Four isolates manifested over 1% ethanol were chosen
for comprehensive characterization and recognized as Saccharomyces
fibuligera, Saccharomyces boulardii, Pichia anomala, and Saccharomyces
cerevisiae. In-depth fermentation assessments with these specific yeast
species uncovered that Saccharomyces cerevisiae can ingest
around 18.06%w/v of reducing sugar over the 16-day fermentation process to
yield maximum of 7.05% v/v of ethanol. Furthermore, it had been noted that
during 18 days of fermentation, Saccharomyces fibuligera needed 2.98%
w/v of reducing sugar to produce 1.29% v/v of ethanol. Utilizing 4.34% w/v of
reducing sugar, Saccharomyces boulardii yielded 1.88% v/v of
ethanol following 22 days of fermentation. Pichia anomala needed
8.34% w/v of reducing sugar in 20 days to generate 3.68% v/v of
ethanol. This finding underscores the significant potential of Saccharomyces
cerevisiae in optimizing ethanol production processes. The strain's
robustness and high ethanol yield suggest its suitability for industrial-scale
fermentation especially in Ayurvedic fermented formulations like asava and
arista, presenting a sustainable and efficient alternative to traditional
methods. The direct utilization of Saccharomyces cerevisiae in such
formulations not only improves the fermentation process but also enhances the
quality and consistency of the final product. This approach also reveals the
untapped biotechnological potential of yeast strains associated with Madhuca
indica flowers. This research paves the way for innovative and eco-friendly
approaches in bioethanol production and traditional beverage fermentation,
emphasizing the value of exploring local microbial diversity to address global
sustainability challenges and advance biotechnological processes.
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Pages:152-160
How to cite this article:
Atish Y Sahare, Ravi Khatri "Characterization and fermentation potentiality of optimal yeast species derived from <i>Madhuca indica</i> flowers". International Journal of Entomology Research, Vol 9, Issue 11, 2024, Pages 152-160
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