Characterization of alcohol resistant yeast Saccharomyces ce | 17362
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International Research Journal of Microbiology

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Characterization of alcohol resistant yeast Saccharomyces cerevisiae isolated from Toddy


R. Sathees Kumar*, T. Shankar and K.T.K. Anandapandian

In the present investigation Saccharomyces cerevisiae was isolated from Toddy and identified by based on morphological and sugar fermentation tests. In alcohol tolerance test, Saccharomyces cerevisiae tolerate up to 15% of ethanol in the medium. Optimize the culture conditions of yeast strain such as initial sugar concentration, pH, temperature and incubation period on ethanol production was also investigated. The fermentation process was carried out in Yeast extract peptone glucose medium (YPG) under optimum conditions such as initial sugar concentration-4%, pH-3, temperature-30°C and incubated for 72 hrs. The maximum amount ethanol production (19.83 g/l) was observed by Gas chromatography analysis.

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