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Diversity of ethanol fermenting yeasts in coconut inflorescence sap and their application potential

Nichanun Udomsaksakul^a, Kentaro Kodama^b, Somboon Tanasupawat^c, Ancharida Savarajara^d,*

 
ABSTRACT:     Ten ethanol fermenting yeast species: Saccharomyces cerevisiae, Lachancea fermentati, Pichia kudriavzevii, Shizosaccharomyces pombe, Candida tropicalis, Zygosaccharomyces rouxii, Saccharomycodes ludwigii, Hanseniaspora guilliermondii, Wickerhamomyces anomalus and P. manshurica were isolated from coconut inflorescence sap in Thailand. Saccharomyces cerevisiae was found to be the dominant species (65%), where 30% of the S. cerevisiae strains isolated could grow at 40 °C, strain NT029 gave the highest ethanol yield (64.5 g/l) and strain NC018 had the desired characteristics of a baker?s yeast strain (high CO₂ production, high biomass yield and fast flocculation). Evidently, bread prepared by strain NC018 showed a good texture. Furthermore, S. cerevisiae NC027 was suitable for ethanol production, with maximum ethanol yields (66.92 and 102.26 g/l) and ethanol productivity levels (1.39 and 2.13 g/l/h) in medium containing 18% (w/v) glucose and 10% (w/v) molasses at 30 ?C, which were higher than the reference ethanol producing strain, S. cerevisiae TISTR 5596. Finally, S. cerevisiae NL026 assimilated glycerol, which may indicate its potential as a value addition strain for fermentation of low-price glycerol waste.

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* Corresponding author, E-mail: sanchari@chula.ac.th

Received 28 Nov 2017, Accepted 6 Oct 2018