physicochemical
Contents of 39(1 & 2) 2011 - acharya ng ranga agricultural university
Contents of 39(1 & 2) 2011 - acharya ng ranga agricultural university
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J.Res. ANGRAU 39(1&2)6-9, 2011<br />
SCREENING OF YEAST ISOLATES AND PRODUCTION OF ALCOHOL FROM OVER<br />
RIPENED SAPOTA FRUIT PULP<br />
YELPALE MANOJ MARUTI, R. SUBHASH REDDY, S. J. RAHMAN and S. SOKKA REDDY<br />
Department of Agricultural Microbiology and Bioenergy,<br />
College of Agriculture, Acharya N.G. Ranga Agriculture University,<br />
Rajendranagar, Hyderabad-500 030<br />
ABSTRACT<br />
Ethanologenic yeasts were isolated from different sources like spoiled fruits, market yard wastes, industrial<br />
wastes and orchard soils. Cultures were identified and screened for alcohol production, AMY-2 was found to be the<br />
best among the isolates. Over ripened sapota fruit pulp with reducing sugars 7.62 (g 100g -1 ), total sugars 11.85 (g<br />
100g -1 ), total soluble solids 19.50 ( 0 Brix) and pH 5.4 was used for fermentative production of alcohol. About 30.17-<br />
67.00 (g L -1 ) of alcohol was obtained when fermentation was conducted at different pH’s (4.0, 4.5, & 5.0), temperatures<br />
(ambient temp.- 30-38.6 0 C & controlled temp.- 26 0 C) and with cultures (standard culture Saccharomyces cerevisiae-<br />
MTCC-172 & local best isolate AMY-2) for 72 h. It is established that over ripened sapota fruits can be used<br />
effectively for fermentative production of alcohol at pH 5.0 and temperature 26 0 C as fermentation conditions in 24 h.<br />
The total area under sapota cultivation in<br />
India is 1,56,100 ha, with a total production of<br />
13,07,800 MT and total productivity of 8.4 MT ha -1<br />
during the year 2008-09 (Indian Horticulture Database,<br />
2009). The post harvest losses of the fruits, were<br />
estimated to be about 30-40%, in general, due to<br />
several reasons which accounts to a loss of around<br />
6,750 crore rupees every year. Sapota fruit is highly<br />
perishable in nature, requires a quick disposal and in<br />
glut period a large quantity of the fruit is wasted.<br />
Hence, marketing of sapota becomes a serious<br />
problem. The Sapota fruits are good source of sugars,<br />
which range from 12 to 18 % and appreciable amount<br />
of protein, fat, and minerals like calcium, potassium,<br />
iron etc (Gautam and Chandawat, 1998) are found in<br />
the fruits. Because of its high sugar content the over<br />
ripened or spoiled sapota fruits can be used in a<br />
profitable manner. One of the approaches is<br />
fermentative production of alcohol from over ripened<br />
Sapota fruits.<br />
In view of fast depletion of fossil fuels and<br />
environmental pollution due to gaseous emissions,<br />
alternative fuels such as bioethanol and biodiesel are<br />
becoming important.<br />
Biofuel such as alcohol is obtained by<br />
microbial fermentation of plant biomass to generate<br />
the green fuel. Currently, there is a growing interest<br />
for ecologically sustainable bio-fuels, such as alcohol<br />
produced by fermentation from renewable sources<br />
as fuel or fuel additive. Among all the sustainable<br />
alternative fuels, ethanol is an important fuel source,<br />
which is renewable and reduces the green house<br />
effect, global warming and climate change (Demirbas,<br />
2003).<br />
The present investigation was carried out<br />
with the objective of isolating ethanologenic yeasts<br />
from different sources and to check the suitability of<br />
sapota sugars for alcohol production, in addition to<br />
giving some economic returns to farmers even from<br />
over ripened or spoiled fruits during market glut etc.<br />
MATERIALS AND METHODS<br />
The yeast strains were isolated from different<br />
sources like spoiled fruits, market yard wastes,<br />
industrial wastes and orchard soils following spread<br />
plate technique under aseptic conditions. The<br />
samples were inoculated on to Sabouraud Dextrose<br />
Agar medium and incubated at 37 0 C for 24-48 h.<br />
All the isolates obtained from different<br />
sources and standard culture were screened for<br />
alcohol production with sugar as a fermentation<br />
medium (23 0 B) so as to choose the best isolate for<br />
alcohol production. 200 ml of sugar medium was<br />
taken into the bottles for fermentative production of<br />
alcohol. All the bottles were pasteurized at 82 0 C for<br />
30 minutes and rapidly cooled at room temperature.<br />
The yeast inocula were transferred to the pasteurized<br />
E mail : manoj_yelpale@yahoo.com<br />
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