Open AccessIsolation And Characterization Of Fermenting Yeast From Traditional Ethanol Production
Author(s) -
Dhira Satwika,
Suhardi Djojoatmodjo,
Gustin Finnegan,
Dhira Puttajaya,
Jovita Ivana
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1397/1/012046
Subject(s) - fermentation , yeast , schizosaccharomyces pombe , isolation (microbiology) , ethanol , saccharomyces cerevisiae , ethanol fuel , ethanol fermentation , food science , biology , chemistry , microbiology and biotechnology , biochemistry
Ethanol fermentation still plays a significant role in the industry, as it has a huge economical value. Saccharomyces cerevisiae is the most often culture being used for this fermentation because its superiority in producing ethanol. However, this yeast also showed its limitation because of the toxic effects of ethanol to the cells. This research was done to isolate new fermenting yeasts from traditional fermentation process in Solo, Central Java, with the hope to obtained more potential strains. A series of isolation and purification steps were done and two potential yeasts isolates obtained. They are identified as Schizosaccharomyces pombe and Zygosaccharomyces parabailii, respectively. At least one isolates showed comparable ethanol fermentation capacity compared to S. cerevisiae and deserve further research.