Saccharomyces Cereviseae Research Articles

Zootechnical Additives for Optimum Production in Livestocks in Stallfed Condition

This is the point of interest to use zootechnical additives in ruminants to control the accumulation of lactate in the rumen. The primary and main cause of acidosis is due to consumption of rapidly digestible carbohydrate in high amount. In normal animal husbandry (stall fed) practices generally livestock are feed with the left out or waste products rich in carbohydrates. This excessive carbohydrate consumption leads to sudden change in ruminal environment, causing sub-acute or chronic lactic acidosis. The ruminal lactic acidosis problem can be averted by either zootechnic additives such as Saccharomyces cereviseae and Megasphaera elsdenii or adding sodium bicarbonate/enzymes in feed or ration.

Biochemical Properties and Molecular Characterization of Fermented Alcoholic Honey (Muratina) Microbes from Mbeere-Kenya

Muratina is an alcoholic beverage (wine) amongst the communities around The Mt. Kenya, obtained from spontaneous fermentation of honey in a gourd with dried Kigelia africana (Lam.) Benth.fruits. The wine production is still carried out using traditional technology and has never been scaled up. It serves cultural and social value amongst the communities. The objective of this study was to characterize and document the product process and to evaluate the chemical and microbiological quality of Muratina. The production process involves mixing water and honey in a ration of 17L water to 3Kg honey, then allowing it to ferment in a gourd with pre-cured K.africana fruits for 3-5 days at 30°C after which it is ready. Muratina has an alcohol content of 19.66± 0.47 (mL/100ml), pH of 4.06 ± 0.12 and titratable acidity of 7.57± 0.45 (g tartaric acid/100 mL). Microbiological analysis of Muratina showed aerobic mesophiles at 2.1-5.5 x 103 CFU/mL, LAB at 3.2-7.7 x 104 CFU/mL and yeasts at concentration of 5.6 – 7.0 x 103 CFU/mL. Biochemical analysis of LAB isolates revealed various resistances to ox gal, pH and NaCl indicating their potential use as probiotics. All the isolates tested were able to withstand 3% ox-gal, although none were able to grow at pH 1-3. Identification of LAB was carried out using API 50 CHL and the sequencing of the 16s rRNA while those of yeasts was carried out using API ID 32. The isolates were identified as Lactobacillus plantarum, Lactococcus spp and Pediococcus spp. Saccharomyces cereviseae was the major yeast isolated. The high alcohol content of Muratina indicates that it has yeasts that could be of commercial value.

Bioetanol dari Biji Nangka dengan Proses Likuifaksi dan Fermentasi menggunakan Saccharomyces Cerevisae

Potensi biji nangka (Arthocarphus heterophilus) belum dieksploitasi secara optimal. Biji nangka dapat diolah menjadi bahan baku pembuatan bioetanol. Penelitian ini menggunakan metode hidrolisis enzimatis dengan enzim α-amylase dan glukoamilase untuk memecah pati menjadi glucose dan metode fermentasi dapat mengubah glucose menjadi bioetanol menggunakan bakteri saccharomyces cerevisiae. Penelitian ini bertujuan untuk menentukan komposisi variasi penambahan enzim α-amylase dan glukoamilase yang relative baik, waktu fermentasi yang relative baik pada pembentukan bioethanol. Pembuatan bioethanol dilakukan dengan biji nangka 50gram, selanjutnya dikeringkan dengan oven suhu 150 0C selama 1jam, kemudian digiling, kemudian masuk ke proses hidrolisis dengan variabel komposisi penambahan enzim α-amylase dan glukoamilase (20; 30; 40; 50; 60ml) selanjutnya diuji menggunakan refraktometer brix. Selanjutnya, proses fermentasi dilakukan dengan menambahkan yeast Saccharomyces cereviseae dengan variasi lama fermentasi 24; 36; 48; 60; 72 jam. Hasil analisa menunjukkan kadar glukosa yang relatif baik diperoleh pada volume enzim alfa-amilase dan gluko-amilase sebanyak 60ml dengan kadar sebesar 14%. Pada proses fermentasi diperoleh kadar alkohol sebesar 40% dengan waktu fermentasi 60jam.

A study on alcohol content obtained from different varities of sugarcane wine

Sugarcane juice which contains high quantity of sugar was used as raw material and an attempt was made to prepare sugarcane wine. Varying concentrations of baker‟s yeast (Saccharomyces cereviseae)(1) was used to determine the optimum concentration of yeast for the production of good quality sugarcane wine. The total acidity, pH, total sugars and brix tests for the juice were determined. The fermentation was carried out at 22℃ after the juice was inoculated with a suspension of yeast. The samples were then subjected to sensory analysis to determine the most preferred wine. It was found out that wine made by addition with citric acid was significantly preferred.

Comparative study of potent anti-amoebic and anti-inflammatory activities of different extracts from Sida rhombifolia (L)

Background: Sida rhombifolia (L) is a medicinal plant from tropical regions belonging to the Malvaceae family and the plantea kingdom. It is known for its multiple pharmacological properties. The aim of this work was to evaluate the anti-amoebic, and anti-inflammatory potential of Sida rhombifolia aqueous and ethanolic leaf and stem extracts harvested in two localities of Cameroon (Yaoundé and Massangam in the Centre and West regions, respectively). Methods: The anti-amoebic activity was evaluated on a polyxenic culture of Entamoeba histolytica. A primary macrophage culture activated by Saccharomyces cereviseae (SC) was used to evaluate anti-inflammatory potential of the plant extracts. Macrophages were treated with different concentrations (1; 10; 100 and 500 μg/mL) of the extracts for the inhibition of nitric oxide (NO) production and 5-lipoxygenase activity. Methods: The anti-amoebic activity was evaluated on a polyxenic culture of Entamoeba histolytica. A primary macrophage culture activated by Saccharomyces cereviseae (SC) was used to evaluate the anti-inflammatory potential of the plant extracts. Macrophages were treated with different concentrations (1; 10; 100 and 500 μg/mL) of the extracts for the inhibition of nitric oxide (NO) production and 5-lipoxygenase activity. Results: No significant difference was found between the anti-amoebic activity of the ethanolic extract of Yaoundé (Centre region, IC50 = 7.71 μg/mL) and that of ethanolic leaf extract from Massagam (West region IC50 = 7.77 μg/mL) after 72 hours. Among the extracts, ethanolic leaf extracts exhibited the highest anti-amoebic activity after 72 hours of treatment. Metronidazole showed better activity (IC50 = 5.96 µg/mL) in the same periods of time. Phenolic compounds and flavonoid contents were higher in Yaoundé (Centre region) ethanolic leaf extract, proving that these extracts can prevent certain damages linked to a state of oxidative stress. The ethanolic extracts of the leaves significantly inhibited NO production and 5-lipoxygenase activity in macrophages (IC50 of 3.85 µg/mL; 3.99 µg/mL and 36.64 µg/mL; 73.22 µg/mL respectively). Conclusion: This preliminary study shows that the ethanolic extract of S. rhombifolia possesses better anti-amoebic properties and can act at the level of the intestinal mucosa in order to fight against the damage linked to the dysfunction of the inflammatory cells.

Perbandingan Kualitas Fermentasi Biji Kakao dengan Penambahan Kultur Campur dan Kultur Tunggal Lactobacillus brevis

Cocoa beans are one of the plants whose processing process is through fermentation to get quality cocoa beans. The purpose of this study was to determine the quality of fermented cocoa beans with the addition of mixed cultures of Saccharomyces cereviseae, Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter orientalis, Acetobacter tropicalis, and single culture of Lactobacillus brevis and determine the best quality of fermented cocoa beans between mixed culture and single culture of Lactobacillus brevis. This study used a randomized block design with 7 treatments and 4 replications. Each treatment was carried out by adding a single culture and mixed culture in the logarithmic growth phase with a culture concentration of 5%, 10%, and 15%, and as a control, fermentation was conditioned to occur naturally. Observation parameters are pH, temperature, water content, yield, total fat content, total sugar content, lactic acid content, cut test, and organoleptic. The results of the fermentation showed that a good quality was obtained in the P5 treatment (addition of 10% mixed culture) which was perfectly fermented 94% and entered the quality class 1 of SNI 2323:2008. Keywords: cocoa, fermentation, mixed culture, single culture, Lactobacillus brevis

Evaluation of the use of plant organic components and probiotics on ruminal characteristics and as a decrease of methane

The reduction of CH4 from the digestive tract of ruminants can be done through the use of organic components of plants such as tannins and saponins and the use of probiotics. This study aims to evaluate the addition of organic components and probiotics to the characteristics of rumen fluid and its ability to reduce CH4 in Ongole Cross Breed (PO) cattle. Sengon (Paraserianthes falcataria) leaf meal and Trembesi (Samanea saman) leaf meal are used as organic components due to their tannin and saponin content. Probiotics contain Acetoanaerobium notarae and Saccharomyces cereviseae. This research used total mixed ration as a feed. A total of 24 heads PO cattle were divided into 4 treatments, ie T1 = control treatment; T2 = T1 + organic components, T3 = T1 + Probiotics and T4 = T1 + organic components + probiotics. The research design was a randomized block design. The combination treatment of the addition of organic components and probiotic caused a decrease in the ratio of acetic acid to propionic acid (C 2 :C3), percentage of acetic acid, the concentration of CO2 and CH4, but increases the percentage of propionate acid. The combination of organic components and probiotics is the greatest decrease in CH4 production from enteric fermentation.

Cosmeceutical potency of functional ripe buni cider

Buni fruit (Antidesma bunius) is a local seasonal sour fruit in Indonesia and commonly used as street foods such as rujak buni. In this study, we formulated cider drink from ripe buni fruits and determined its efficacy for cosmeceutical potency via antioxidant and collagenase inhibitory activities. Buni ciders were fermented with both single and combine cultures of Acetobacter xylinum and Saccharomyces cereviseae. Ciders were further identified by gas chromatography-mass spectrometry (GC/MS) and tested for its antioxidant activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical inhibitory assay, collagenase inhibitory assay, alcohol content by Conway method, total soluble phenolic content, and sensory analysis. Buni cider had a pH of about 3.0 and alcohol content up to 3.6%. Compound profiling showed that buni ciders contained flavonoids, alkaloids, and organic acids. The antioxidant activity of buni ciders was reached in the range of 73.11-78.12 %, and the total phenolic content in ciders was 7.34-22.55 mg gallic acid/mL. Buni cider fermented from single A. xylinum had a potential inhibitory effect against collagenase. Sensory profiling showed that most panelists preferred to drink buni cider fermented from single A. xylinum rather than that of other buni ciders and juice. These data indicate that ripe buni cider fermented from single A. xylinum had potential antioxidant and collagenase inhibitory effects. Besides, it could be applied for cosmeceutical application for the management of skin aging.

ANALISIS HASIL FERMENTASI PEMBUATAN BIOETANOL DENGAN VARIASI WAKTU MENGGUNAKAN BAHAN (SINGKONG, BERAS KETAN HITAM DAN BERAS KETAN PUTIH)

This study aims to determine the levels of bioethanol from (cassava, black sticky rice, and white sticky rice) with the addition of 10 grams of yeast mass, with a variation of fermentation time of 48 hours, 72 hours and 96 hours and knowing the ethanol levels in accordance with National Standards Indonesia (SNI). This research was carried out by hydrolysis or boiling of ingredients (cassava, black sticky rice, and white sticky rice) using 800 ml of distilled water with 30 minutes, then fermentation using yeast or (saccharomyces cereviseae) and distillation using a tool. Complete destilator to obtain ethanol from fermentation results which is then tested with a pen refractometer to determine whether or not ethanol is formed from the distillation process. The samples were then tested for ethanol content using the Gas Chromatography tool. The results of this study are known by conducting a test using the Gas Chromatography tool to determine the ethanol content contained in the distilled sample. The results of cassava ethanol content with 72 hours fermentation time with ethanol were 98.41%, black sticky rice with 96 hours fermentation time the ethanol content was 94.96%, and white sticky rice with 96 hours fermentation time the ethanol content was 96.67%.

Effect of fermentation on physicochemical properties of fermented cassava flour

Cassava (Manihot esculenta Crantz) is the most important carbohydrate food source in third place within the tropical regions, after rice and maize. One of the derived products is fermented cassava flour which is processed using cell modification of cassava. The focus of this study was to compare the effect of fermentation using Saccharomyces cereviseae and Rhizopus oryzae in the production of fermented cassava flour. Physicochemical properties of fermented cassava flour using Saccharomyces cereviseae were then determined and compared with the fermented cassava flour using Rhizopus oryzae. The results showed that the fermented cassava flour using Rhizopus oryzae had yield 34.89%, moisture content 8.34%, starch content 49.11% and whiteness 82.49%. The results microstructure analyzed using Scanning Electron Microscopy showed an alteration in the starch granules of fermented cassava flour using Saccharomyces cereviseae. When compared to the fermented cassava flour using Rhizopus oryzae, it had a lower whiteness than fermented cassava flour using Saccharomyces cereviseae, which was 83.14%. These results indicate that fermentation on cassava within 72 hours could provide a greater extent of modification cassava flour.

Pengaruh Penambahan Molase pada produksi Bioethanol dari Limbah Padat Industri Pati Aren

Penelitian ini telah dilakukan untuk mengetahui pengaruh penambahan molase terhadap produksi bioetanol dari limbah padat industri pati aren. Tahapan penelitian ini meliputi persiapan bahan baku, delignifikasi limbah padat pati aren, analisis kadar lignin, produksi enzim, fermentasi anaerob dan analisa kadar etanol. Delignifikasi limbah padat pati aren menggunakan larutan NaOH 3%. Produksi enzim dihasilkan dari jamur A. Niger dan Trichoderma sp. Fermentasi menggunakan 5 gram sampel hasil delignifikasi ditambahkan larutan nutrisi, gabungan enzim selulase dari A. niger dan Trichoderma sp. dengan perbandingan (1:2), larutan molase 35 % dan Saccharomyces cereviseae dari ragi roti. Analisis kadar etanol dilakukan setiap hari hingga hari ke-6. Delignifikasi menggunakan larutan NaOH 3% dapat menurunkan kadar lignin pada sampel 17,15%. Penambahan molase mengandung gula 35% sebagai sumber gula pada limbah padat pati aren akan meningkatkan kadar bioethanol dari 0,0904 % menjadi 3, 5407 %, sedangkan. molase dengan kadar gula 40 % menghasilkan kadar bioethanol lebih rendah. Semakin tinggi kadar gula akan diperoleh kadar bioethanol semakin tinggi, tetapi apabila kadar gula terlalu pekat mengakibatkan proses fermentasi lambat pada produksi bioethanol.

ANALISIS HASIL FERMENTASI PEMBUATAN BIOETANOL DENGAN VARIASI MASSA RAGI MENGGUNAKAN BAHAN (BERAS KETAN HITAM, BERAS KETAN PUTIH DAN SINGKONG)

This study aims to determine the levels of bioethanol from (black sticky rice, white sticky rice and cassava rice) with variations in yeast mass as much as 5 grams, 10 grams and 15 grams knowing the optimum time variation and knowing ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of ingredients (black sticky rice, white sticky rice and cassava rice) using distilled water for 30 minutes, then fermentation using yeast saccharomyces cereviseae and distillation process using a complete destilator to obtain ethanol from fermented then tested with a pen refractometer to determine whether or not ethanol is formed from the distillation process. The selected sample was then tested for ethanol content using a gas chromatography tool. The results of this study are known by testing gas chromatography to find out the ethanol content contained in the distilled sample, the results of ethanol, black glutinous rice with 96 hours fermentation time 92.29% ethanol, and white glutinous rice with fermentation time 96 hours of 100% ethanol and cassava with 96 hours of fermentation time of ethanol content of 98.10%. Keywords: Black Sticky Rice, White Sticky Rice, Cassava, Fermentation, Ethanol

Edible coatings on Gouda cheese as a barrier against external contamination during ripening

Cheese surfaces can be colonized by undesirable microorganisms during the different processing stages, with ripening being the most affected. Consumers demand have increased the interest in using natural antimicrobials such as natamycin and nisin, and edible coatings that help with food preservation. The ripening of Gouda cheese treated with an edible coating based on tapioca starch and glycerol containing natamycin and nisin (GNANI) was studied. The results were compared with the method used in the cheese industry to prevent surface contamination, which means, cheese covered with an aqueous suspension of the same antimicrobials (CNANI). It was observed that these coatings did not alter the physicochemical properties (pH, ash, protein, chloride, water activity, ripening index, and color) and the development of Lactobacilli that takes place during the ripening of Gouda cheese. However, cheese covered with GNANI was harder, more gummy and more chewable than cheese covered with CNANI at the end of storage. The GNANI applied on Gouda cheese resulted in an improved barrier against external contamination during ripening, compared to CNANI, for the growth of a mixed culture of Saccharomyces cereviseae and Listeria innocua.

Ethanol Production from Saccharum Spontanum Biomass Native to Nepal Using Bioelectrochemical Cell

Bioethanol can be used as an octane enhancer and alternative replacement to blend with petroleum fuels. Using an electrochemical cell for the production of bioethanol facilitates the enhancement in ethanol production exploiting the electrochemical redox reactions occuring inside the cell. The externally supplied voltage is used to drive the chemical reactions to generate the metabolite, i.e; ethanol. A microbial electrochemical cell was designed with porous carbon fiber coated with neutral red as cathode and platinum wire coated with fine platinum as anode. Saccharum spontanum biomass pretreated with hot water at 100oC for 2 hours followed by acid hydrolysis was neutralized and used for production of ethanol by Saccharomyces cereviseae in electrochemical cell. A total supply of 4V was found to be best for maximum ethanol production in 300 ml fermentation volume. Key words: ethanol, microbial electrochemical cell, voltage.

Production of bioethanol by an innovative biological pre-treatment of a novel mixture of surgical waste cotton and waste card board

ABSTRACTAn optimized innovative biological pretreatment (avoiding the generation of inhibitors) of a novel mixture of surgical waste cotton and card board was performed for 14 ± 0.5 days using a fungi Paecilomyces inflatus ATCC® 32919™ resulting in 76 ± 0.14% and 25 ± 0.009% lignin and hemicellulose degradations, respectively. SEM analysis, X-ray diffraction analysis, and FT-IR spectroscopy revealed changes in the pretreated biomass mixture. Saccharification (57.09 ± 1%) was achieved for the pretreated mixture using in-house cellulases. Fermentation of the enzymatically saccharified hydrolysate using Saccharomyces cereviseae RW143 yielded 51.24 ± 1.2 g/L ethanol, with a cellulose conversion of 58.42 ± 1%. The biological pretreatment was 80% cheaper than conventional pretreatments giving a fermentation yield of 0.42 ± 0.08 g ethanol/g of glucose. A total of 90% (v/v) with 180 proof purity (twice the volume percentage by US standard) ethanol was obtained. A total of 96 ± 1.4% of diesel fuel’s cylinder pressure was achieved in an internal combustion engine testing for the produced ethanol’s blend with diesel.

Antibacterial Activity Test of Indigenous Yeast from Sapodilla Fruit against Staphylococcus aureus and Escherichia coli

The research aimed to identify indigenous yeast antibacterial activity from sapodilla fruit against Escherichia coli and Staphylococcus aureus, which conducted by experimental methods and followed by descriptive analysis. This study was done by the isolation of indigenous yeast, macroscopic and microscopic identification, yeast identification using RapID Yeast Plus System, antibacterial test by measuring the clear zone diameter, testing of pathogenic bacteria viability against indigenous yeast and identification of organic acid produced by yeast. The results of yeast isolation obtained 1 isolate (Saccharomyces cereviseae 1) from fruit and 3 isolates form sapodilla skin (S.cereviseae 2, Candida famata, and Pichia anomala) which had antibacterial activity against E. coli and S. aureus except C. famata isolates. Isolates with the largest antibacterial activity against E. coli and S. aureus based on the clear zone diameter were S. cerevisiae (2) isolates. The results of organic acid analysis by HPLC found that S.cerevisiae (2) isolate produced the highest organic acid namely acetic acid as much as 2.442 mg mL -1. Key words : antibacterial, organic acid, sapodilla fruit, yeast

β -Glucan from Saccharomyces cereviseae in skim yogurt production

β -Glucan from Saccharomyces cereviseae in skim yogurt production

Production of bio-ethanol from an innovative mixture of surgical waste cotton and waste card board after ammonia pre-treatment

ABSTRACTEthanol production from waste biomass using a slightly modified bio-refinery approach was performed in this work to cater to the increasing need of alternate fuels and fuel additives globally. A surgical waste cotton and waste packaging cardboard mixture after a 15% v/v ammonia pre-treatment showed 70% lignin removal. An optimized saccharification using In-house Cellulases produced from Trichoderma harzanium ATCC 20846 had a percentage saccharification of 45% and percentage yield saccharification of 94.6%. An optimized fermentation using Saccharomyces cereviseae strain RW143 resulted in the yield of 0.4 g ethanol/g glucose from the 15% (v/v) glucose in the enzymatically saccharified hydrolysate loaded. The distilled ethanol had 90% (v/v) concentration and180 proof (twice the amount of concentration percentage in v/v) purity. 1 kg biomass mixture when processed as mentioned would yield 120 mL ethanol. Two diesel-ethanol blends (E-10 and E-20) and a commercial Diesel control were used to rate an IC engine’s brake power.

Pengaruh jenis inokulum Aspergillus niger, Saccharomyces cereviseae dan lama fermentasi terhadap komposisi nutrisi ampas Putak (Corypha gebanga)

The experiment was to determine the composition of putak waste nutrein to increase through fermentation by Aspergillus niger , Saccharomyces cereviseae and its combinations. The experiment method used laboratory experimental method by applying Nested Plot Random Design. The first factor is inoculum (P): Aspergillus niger , Saccharomyces cereviseae and their combination on the level of 1,5% and the incubation time length (W): 0, 24, 48, 72 hours as the second factor. Variables measured of putak waste fiber component analysis. The results showed that the type of inoculum effect on fiber component (Neutral Detergent Fiber / NDF, Hemicellulose and Lignin) is very significantly influence (P 0,05) to ADF, Hemicellulose, Cellulose and Lignin.

Produksi Bioetanol Dari Limbah Kulit Kopi Menggunakan Enzim Zymomonas Mobilis Dan Saccharomyces Cereviseae

The availability of coffee leather waste is quite large in Aceh, because coffee processing will produce 65% coffee beans and 35% of coffee leather waste, while coffee production in Central Aceh in 2013 reaches a total of 26 thousand tons. Coffee skin waste has fiber content of 65.2%. The purpose of this study is expected to create a new source of renewable energy that is environmentally friendly and can overcome the scarcity of fuel. The process of making bioethanol is done by hydrolyzing the waste of coffee skin into glucose using HCl catalyst. Furthermore, glucose is fermented into bioethanol using Saccharomyces cereviseae and Zymomonas Mobilis bacteria. The variables performed were fermentation time of 5, 7 and 9 days, starter concentration 5%, 10% and 15% and ratio of enzyme combination of Saccharomyces cereviseae and Zymomonas mobilis (1: 2, 1: 1, 2: 1). This study is expected to find the best yield and ethanol content when compared with no enzyme combination