Isolation, Identification and Ethanol Production of Indigenous Yeast of Toddy Palm (Borassus Flabellifer L.) Juice From Tuban, East Java, Indonesia

Ekwan Nofa Wiratno, Novi Soleman Rupilu

Abstract


This study aimed to obtain and identify the indigenous yeasts isolated from Borassus flabellifer L. juice and its potency in ethanol production. Steps of this study included isolation, enumeration, characterization, identification and ethanol production and measurement of ethanol concentrations and medium acidity during fermentation. The yeast total isolated from Borassus flabellifer L. juice was 5.06 x 105 CFU/mL and the isolate U2 was phenotypically identified as Candida tropicalis (95.7% ID and T = 1). The pH level of medium decreased during the ethanol fermentation. Yeast isolate U2 was able to produce ethanol by 140.1 g/L using 50 g/L of glucose and it was not significantly different with ethanol yield fermented by Saccharomyces cerevisiae (148.6 g/L).

Keywords


Borassus flabellifer, Candida tropicalis, ethanol, yeast

Full Text:

PDF

References


De Oliveira, M.E.D., B.E. Vaughan, & E.J. Rykiel. 2005. Ethanol as Fuel: Energy, Carbon Dioxide Balances, and Ecological Footprint. BioScience 55 (7): 593-602.

Pusdatin ESDM. 2012. Handbook of Energy & Economic Statistics of Indonesia 2012. Kementerian Energi dan Sumber Daya Mineral. Jakarta.

Goksungur, Y. & N. Zorlu. 2001. Production of Etanol from Beet Molasses by Ca-Alginate Immobilized Yeast Cells in a Packed-BedBioreactor. Turky Journal of Biology 25: 265-275.

Bailey, J.E. & D.F. Ollis. 1986. Biochemical Engineering Fundamentals, 2nd edition. McGraw-Hill Book Co.. Singapura.

Naknean, P., Meenune, M. and Roudaut, G. 2010. Characterization of palm sap harvested in Songkhla province, Southern Thailand. International Food Research Journal 17: 977-986.

Aung, W., Y. Watanabe & F. Hashinaga. 2012. Isolation and Phylogenetic Analysis of Two Thermotolerant, Fermentative Yeast Strains from Liquid Tapé Ketan (Indonesian Rice Wine). Food Science and Technology Research 18 (2): 143 – 148.

Cheng, N.G., M. Hasan, A. C. Kumoro, C.F. Ling & M. Tham. 2009. Production of Ethanol by Fed-Batch Fermentation. Pertanika Journal of Science & Technology 17 (2): 399 – 408.

Caputi, A Jr, M. Ueda & T. Brown. 1968. Spectrophotometric determination of ethanol in wine. American Journal Enologi and Viticulture 3 (19): 160-165.

Tuntiwongwanich, S. & B. Leenanon. 2009. Morphology and Identification of Yeasts Isolated from Toddy Palm in Thailand. Journal of Microscopy Society of Thailand 23(1): 34-37.

Ouoba, L. I., C. Kando, C. Parkouda, H. Sawadogo-Lingani, B. Diawara & J. P. Sutherland. 2012. The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria. Journal of Applied Microbiology 113(6): 1428-1441.

Wiratno, E.N., T. Ardyati & A.K. Wardani. 2014. Effect of Reducing Sugar and Total Nitrogen to Ethanol Production from Molasses by Saccharomyces cerevisiae. Journal of Experimental Life Science 4 (2): 50-55.

Rattanachomsri, U., S. Tanapongpipat, L. Eurwilaichitr & V. Champreda. 2009. Simultaneous non-thermal saccharification of cassava pulp by multi-enzyme activity and ethanol fermentation by Candida tropicalis. Journal of Bioscience and Bioengineering 107 (5): 488–493.

Patlea, S. & B. Lalb. 2008. Investigation of the potential of agro-industrial material as lowcost substrate for ethanol production by using Candida tropicalis and Zymomonas mobilis. Biomass and Bioenergy 32: 596 – 602.




DOI: http://dx.doi.org/10.21776/ub.biotropika.2018.006.01.2

Refbacks

  • There are currently no refbacks.