Issue

Vol. 31 No. 12 (2019): Vol 31 Issue 12

Copyright (c) 2019 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Performance of Saccharomyces cerevisiae Strains to Ferment Sugarcane Juice

https://doi.org/10.14233/ajchem.2019.22281
Pallavi S. Patil
Department of Biotechnology Engineering, Kolhapur Institute of Technology′s College of Engineering, Kolhapur-416234, India
Umesh B. Deshannavar
Department of Chemical Engineering, KLE Dr. M.S. Sheshgiri College of Engineering and Technology, Udyambag, Belgaum-590008, India

Corresponding Author(s) : Umesh B. Deshannavar

deshannavar@gmail.com

Asian Journal of Chemistry, Vol. 31 No. 12 (2019): Vol 31 Issue 12

Abstract

In the present study, four Saccharomyces cerevisiae strains S. cerevisiae (NCIM 3200), S. cerevisiae (NCIM 3045), S. cerevisiae (baker′s yeast) and S. cerevisiae (EC1118) have been used and compared for their capability to ferment sugars from the juice of sugarcane (of variety CO 86032) for production of sugarcane wine. The growth pattern of each strain was studied followed by the fermentation at optimized conditions such as pH and temperature. The strains′ potential to produce sugarcane wine has been compared in terms of their sugar consumption, alcohol production, titrable acidity and volatile acidity production with respect to permissible amounts given by Indian Regulations. Saccharomyces cerevisiae (EC1118) performed better in fermentation among other compared Saccharomyces strains at the optimum temperature of 28 ºC, optimum pH 5, total soluble solids of 18 ºBrix and total sugar content of 185 g/L. Analysis of sugarcane wine fermented by Saccharomyces cerevisiae (EC1118) has pH, 3.57, total alcohol content, 13.55 ± 1.77 %, titrable acidity, 8.30 ± 0.01 g/L and volatile acidity, 0.84 ± 0.00 g/L. The overall acceptability from sensory analysis supports the above physico-chemical analysis results of sugarcane wine.

Keywords

Sugarcane Saccharomyces cerevisiae Sugarcane wine Sensory analysis
Patil, P. S., & Deshannavar, U. B. (2019). Performance of Saccharomyces cerevisiae Strains to Ferment Sugarcane Juice. Asian Journal of Chemistry, 31(12), 2885–2890. https://doi.org/10.14233/ajchem.2019.22281
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. S. Bhatia, Jyoti, S.K. Uppal and S.K. Batta, Sugar Technol., 14, 148 (2012); https://doi.org/10.1007/s12355-012-0137-1.
  2. D. Fischer, B. Pfitzner, M. Schmid, J.L. Simões-Araújo, V.M. Reis, W. Pereira, E. Ormeño-Orrillo, B. Hai, A. Hofmann, M. Schloter, E. Martinez-Romero, J.I. Baldani and A. Hartmann, Plant Soil, 356, 83 (2012); https://doi.org/10.1007/s11104-011-0812-0.
  3. K. Kalpana, P.R. Lal, D.L. Kusuma and G.L. Khanna, Asian J. Sports Med., 4, 181 (2013); https://doi.org/10.5812/asjsm.34256.
  4. A.V. Singh, A.S. Chanu and H. And Soibam, J. Phytological Res., 25, 15 (2012).
  5. H. Soibam, I. Chakraborty and A.V. Singh, Life Sci. Leafl., 52, 16 (2014).
  6. C. Nualsri, A. Reungsang and P. Plangklang, Ind. Crops Prod., 82, 88 (2016); https://doi.org/10.1016/j.indcrop.2015.12.002.
  7. E.R. Oliveira, M. Caliari, M.S. Soares Jr., A.R. Oliveira, R.C.M. Duarte and E.V.D.B.V. Boas, J. Food Sci. Technol., 55, 72 (2017); https://doi.org/10.1007/s13197-017-2792-4.
  8. P.D. Oliva-Neto and F. Yokoya, Braz. J. Microbiol., 32, 10 (2001); https://doi.org/10.1590/S1517-83822001000100003.
  9. Y. Rivera-Espinoza, E. Valdez-López and H. Hernández-Sánchez, World J. Microbiol. Biotechnol., 21, 447 (2005);https://doi.org/10.1007/s11274-004-1878-0.
  10. M.S. Kulkarni, P.T. Kininge, N.V. Ghasghase, P.R. Mathapati and S.S. Joshi, Int. J. Adv. Biotechnol. Res., 2, 154 (2011).
  11. É.R. Oliveira, M. Caliari, M.S. Soares Júnior and E.V.D.B. Vilas Boas, J. Inst. Brew., 122, 719 (2016); https://doi.org/10.1002/jib.370.
  12. A. Rapp, Fresenius J. Anal. Chem., 337, 777 (1990); https://doi.org/10.1007/BF00322252.
  13. C.L. Bayonove, R. Baumes, J. Crouzet and Y.Z. Gunata, Aromas In: Enología, Fundamentos científicos y tecnológicos, AMV: Madrid, España, pp. 137-173 (2000) (In Spanish).
  14. M.G. Lambrechts and I.S. Pretorius, S. Afr. J. Enol. Vitic., 21, 97 (2000).
  15. D.I. Tzeng, Y.C. Chia, C.Y. Tai and A.S.-M. Ou, J. Food Qual., 33, 248 (2010); https://doi.org/10.1111/j.1745-4557.2010.00305.x.
  16. J.J. Mateo, M. Jiménez, A. Pastor and T. Huerta, Food Res. Int., 34, 307 (2001); https://doi.org/10.1016/S0963-9969(00)00168-X.
  17. J.C. Lievense and H.C. Lim, Annu. Rep. Ferment. Process, 5, 211 (1982); https://doi.org/10.1016/B978-0-12-040305-9.50010-8.
  18. S. Rainieri and I.S. Pretorius, Ann. Microbiol., 50, 15 (2000).
  19. R.N. Ndip, J.F. Akoachere, L.L. Dopgima and L.M. Ndip, Appl. Biochem. Biotechnol., 95, 209 (2001); https://doi.org/10.1385/ABAB:95:3:209.
  20. A.K. Sharma, S.D. Sawant, P.G. Adsule and Y.R. Rajguru, S. Afr. J. Enol. Vitic., 30, 148 (2009).
  21. J.H. Swiegers, E.J. Bartowsky, P.A. Henschke and I. Pretorius, Aust. J. Grape Wine Res., 11, 139 (2005); https://doi.org/10.1111/j.1755-0238.2005.tb00285.x.
  22. C. Lema, C. Garcia-Jares, I. Orriols and L. Angulo, Am. J. Enol. Vitic., 47, 206 (1996).
  23. S. Cortés and P. Blanco, World J. Microbiol. Biotechnol., 27, 925 (2011); https://doi.org/10.1007/s11274-010-0535-z.
  24. M.I. Anuna and M.A. Akpapunam, Nigerian Food J., 13, 12 (1995).
  25. W.O. Okunowo and A.A. Osuntoki, Afr. J. Biotechnol., 1, 95 (2007).
  26. I. Masneuf-Pomarède, C. Mansour, M.L. Murat, T. Tominaga and D. Dubourdieu, Int. J. Food Microbiol., 108, 385 (2006).
  27. P. Aragon, J. Atienza and M.D. Climent, Am. J. Enol. Vitic., 49, 211 (1998).
  28. Y. Kourkoutas, M. Komaitis, A.A. Koutinas and M. Kanellaki, J. Agric. Food Chem., 49, 1417 (2001); https://doi.org/10.1021/jf000942n. 28a. W.S. Wen, M.Sc. Thesis, Studies on the Fermenting Conditions of Pineapple Wine using Response Surface Methodology, Department of Food Science, National Chung Hsing University, Taichung, Taiwan (2001).
  29. A. Mallouchos, P. Skandamis, P. Loukatos, M. Komaitis, A. Koutinas and M. Kanellaki, J. Agric. Food Chem., 51, 3060 (2003); https://doi.org/10.1021/jf026177p.
  30. A. Reynolds, M. Cliff, B. Girard and T.G. Kopp, Am. J. Enol. Vitic., 52, 235 (2001).
  31. L. Castellari, A. Magrini, P. Pasarelli and C. Zambonelli, Ital. J. Food Sci., 7, 125 (1995).
  32. X.P. Etievant, ed.: H. Maarse, Wine, In: Volatile Compounds in Foods and Beverages, Marcel Dekker: New York, NY, pp. 490–507 (1991).
  33. M. Phisalaphong, N. Srirattana and W. Tanthapanichakoon, Biochem. Eng. J., 28, 36 (2006); https://doi.org/10.1016/j.bej.2005.08.039.
  34. G.H. Fleet and G.M. Heard, ed.: G.H. Fleet, Yeasts: Growth During Fermentation, In: Wine Microbiology and Biotechnology, Harwood Academic Publish, Chur, Switzerland, pp. 27–54 (1993).
  35. L.S. Ribeiro, W.F. Duarte, D.R. Dias and R.F. Schwan, J. Inst. Brew., 121, 262 (2015); https://doi.org/10.1002/jib.218.
  36. D.I. Tzeng, C.Y. Tai, Y.C. Chia, Y.P. Lin and A.S.M. Ou, J. Food Process. Preserv., 33, 330 (2009);https://doi.org/10.1111/j.1745-4549.2008.00254.x.
  37. K. Pratima, K. Vijay, D. Niranjan and T.S. Mohan, Internet J. Food Saf., 8, 24 (2006).
  38. E. Felix, O. Clara and A.O. Vincent, Open J. Phys. Chem., 4, 26 (2014); https://doi.org/10.4236/ojpc.2014.41005.
  39. P.S. Patil, U.B. Deshannavar, S.S. Kagale and A.P. Karve, Int. J. Innov. Technol. Explor. Eng., 8, 496 (2019).
  40. H. Soibam, V.S. Ayam and I. Chakraborty, Int. J. Food Ferment. Technol., 6, 475 (2016); https://doi.org/10.5958/2277-9396.2016.00074.X.
  41. H. Soibam, V.S. Ayam and I. Chakraborty, Adv. Biores., 8, 216 (2017); https://doi.org/10.15515/abr.0976-4585.8.4.216219.
  42. H. Soibam, V.S. Ayam and I.V.I. Chakraborty, J. Microbiol. Biotechnol., 21, 447 (2017).
  43. G.L. Chen, F.J. Zheng, B. Lin, T.S. Wang and Y.R. Li, Sugar Tech, 15, 412 (2013); https://doi.org/10.1007/s12355-013-0248-3.
  44. T.V. Balogu, A. Abdulkadir, M.T. Ikegwu, B. Akpadolu and K. Akpadolu, Int. J. BioSci. Agric. Technol., 7, 7 (2016).
  45. P. Ribereau-Gayon, Y. Glories, A. Maujean and D. Dubourdieu, Hand-book of Enology: The Chemistry of Wine and Stabilization and Treatments, vol. 2, John Wiley & Sons Ltd. (2006).
  46. J. Whitakar, Current Protocols in Food Analytical Chemistry, John Wiley & Sons, Inc. (2001).
  47. P.R. Haddad, J. Chem. Educ., 54, 192 (1977); https://doi.org/10.1021/ed054p192.
  48. W. Horwitz, Association of Official Analytical Chemists (AOAC), Official Methods of Analysis, Washington, DC, edn 17 (2003).
  49. L.S. Ribeiro, W.F. Duarte, D.R. Dias and R.F. Schwan, J. Inst. Brew., 121, 262 (2015).https://doi.org/10.1002/jib.218.
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 0