physicochemical

SCREENING OF YEAST ISOLATES AND PRODUCTION OF ALCOHOL
pH 5.0 was found to be optimum for maximum
ethanol production 88.1 g L -1 from Jerusalem
artichoke plant juice using Saccharomyces
cerevisiae. It is evident from the data that the alcohol
content was higher at temperature 26 0 C than at
ambient temperature (ranged from 30 to 38.6 0 C)
during the fermentation period with culture MTCC-
172 but with culture AMY-2, the difference in alcohol
production was minimum under ambient and
controlled conditions (Fig 1
Fig 1. Effect of pH and temperature on alcohol content with a) culture MTCC-172; b) Culture AMY-2
a) culture MTCC-172 b) Culture AMY-2
Among all treatments with MTCC-172, the
highest alcohol content (67.00 g L -1 ) was formed with
pH 5.0, 26 0 C and 24 h. Similarly, among all
treatments with AMY-2, the highest alcohol content
(58.19 g L -1 ) was formed with pH 5.0, 26 0 C and 24
h. Hence, it can be concluded that the alcohol
production was maximum at pH-5.0, 26 0 C, and 24
h of fermentation time with both cultures when
substrate used was over ripened sapota fruit pulp.
Reddy and Reddy, (2007) reported that 8.5-10% (w/
v) of ethanol was produced from mango pulp
fermentation with fermentation conditions of pH 5.0
and 30 0 C temperature.
Based on present study, it is established
that over ripened sapota fruits can be used
effectively for fermentative production of alcohol with
pH 5.0 and temperature 26 0 C as fermentation
conditions in 24 h.
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