Abstract
Objective: The purpose of this research was to investigate the potential of yeast-producing bioethanol from few type of grapes and durians.Methods: The isolation of potential yeast was carried out from five different types of fruits, namely, red grape, black grape, durian Medan, durianBangkok, and durian Monthong. Optimum fermentation condition was obtained by comparing shaking and non-shaking, detoxifying the hydrolysate,varying temperature, and concentration of N source in the culture medium.Results: The results of an analysis using gas chromatography showed that the ideal conditions for the fermentation of bioethanol were at a temperaturebelow room temperature (+220°C), without shaking, using the hydrolysate, without detoxification, and with a 1% concentration of ammonium acetateas a source of N. Among the isolates, isolate DM1 obtained from durian Medan showed a strong potential to produce bioethanol but at lower levelsthan Saccharomyces cerevisiae. The concentration of ethanol produced was 0.241%.Conclusion: A yeast isolate with a strong potential to produce bioethanol was discovered as the DM1, which isolated from Medanese durian. Theisolate produced 0.241% bioethanol. However, fermentation optimization efforts using an oil palm empty fruit bunch hydrolysate substrate did notyield higher concentrations.
Highlights
Microorganisms or microbes are minuscule living organisms that are only observable by microscope
The results of an analysis using gas chromatography showed that the ideal conditions for the fermentation of bioethanol were at a temperature below room temperature (+220°C), without shaking, using the hydrolysate, without detoxification, and with a 1% concentration of ammonium acetate as a source of N
Isolate DM1 obtained from durian Medan showed a strong potential to produce bioethanol but at lower levels than Saccharomyces cerevisiae
Summary
Microorganisms or microbes are minuscule living organisms that are only observable by microscope. The majority of microorganisms positively contribute to the balance in the environmental ecosystem and are beneficial for humankind in various fields, such as vital elements recycling, waste management, mining and industrial applications, modern biotechnology, pharmacy, and health [1]. Some microorganisms are identified as “generally recognized as safe.”. Some of the microorganisms that have been known for a long time and considered safe for consumption include Saccharomyces cerevisiae, Lactobacillus sp., Aspergillus sp., and Candida utilis. Yeast is one of the well-known beneficial microorganisms. It is a round or oval-shaped, single-celled, non-filamentous, non-flagellated fungus that is larger than bacterial cells [1]. Yeast’s roles in human life are mostly related to the food and fermentation industry. S. cerevisiae can be used to create bread, wine, and tapai. In the fermentation industry, it is usually used to produce bioethanol
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