Isolation and characterization of ethanol tolerant yeast strains.

Chiranjeevi Tikka, ,Sudheer Aluru,Narasimha Varma K,Matcha Bhaskar,Nanda Kumar Yellapu,Navya Atluri,Hari Prasad Osuru,Ismail Shaik Mannur,Uppu Venkateswara Prasad,Praveen Raghavulu

doi:10.6026/97320630009421

Abstract

Yeast strains are commonly associated with sugar rich environments. Various fruit samples were selected as source for isolating yeast cells. The isolated cultures were identified at Genus level by colony morphology, biochemical characteristics and cell morphological characters. An attempt has been made to check the viability of yeast cells under different concentrations of ethanol. Ethanol tolerance of each strain was studied by allowing the yeast to grow in liquid YEPD (Yeast Extract Peptone Dextrose) medium having different concentrations of ethanol. A total of fifteen yeast strains isolated from different samples were used for the study. Seven strains of Saccharomyces cerevisiae obtained from different fruit sources were screened for ethanol tolerance. The results obtained in this study show a range of tolerance levels between 7%-12% in all the stains. Further, the cluster analysis based on 22 RAPD (Random Amplified polymorphic DNA) bands revealed polymorphisms in these seven Saccharomyces strains.

Highlights

They have been used in the production of bio fuels, a Saccharomyces are the safest and most effective microorganisms potentially important alternative energy source
Yeast is ubiquitous in the environment, but is prolong the existence of fossil fuel reserves, address the threats most frequently isolated from sugar rich samples
Isolation of yeast strains from different sources Yeast strains are commonly associated with sugar rich environments

Summary

Introduction

They have been used in the production of bio fuels, a Saccharomyces are the safest and most effective microorganisms potentially important alternative energy source. Renewable for fermenting sugars to ethanol and traditionally have been energy is one of the most efficient ways to achieve sustainable used in industry to ferment glucose based agricultural products development. In produce ethanol using yeast require tolerance to high assessing a yeast strain for industrial use, specific physiological concentrations of both glucose and ethanol. These cellular properties are required [2]. Sugar tolerance characteristics are important because of high gravity (VHG)

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Conclusion