EVALUATION OF THE ALCOHOL-PRODUCING POTENTIALS OF Saccharomyces cerevisiae STRAINS RECOVERED FROM PALM WINE

EVALUATION OF THE ALCOHOL-PRODUCING POTENTIALS OF Saccharomyces cerevisiae STRAINS RECOVERED FROM PALM WINE

Project Details

EVALUATION OF THE ALCOHOL-PRODUCING POTENTIALS OF Saccharomyces cerevisiae STRAINS RECOVERED FROM PALM WINE


30 Pages, Chapter 1-5
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08062235854

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Description

Saccharomyces cerevisiaeis a species of yeast. It is perhaps the most useful yeast. It is the microorganism behind most common types of fermentation. It is a major component of the production of alcohol from palm juice thereby necessitating its use in this project work.Palm wine samples were collected from different sources and transfer to the laboratory. Samples were inoculated on sterile potato dextrose agar (PDA) medium which has been incorporated with chloramphenicol to inhibit bacterial growth. Sub cultures were obtained. The pure cultures were inoculated on new substrate containing each of different sugars (glucose, lactose, maltose and sucrose) to determine their fermentative abilities. pH value, titrable acidity (TTA) and alcohol contents were also determined.The samples inoculated contained 3.2 – 4.3 × 106cfu/ml of yeast. All strains were able to ferment glucose, maltose and sucrose but none was able to ferment lactose. pH value of the palm wine samples collected ranged from 6.2 – 6.8 when freshly collected to 3.42 -3.8 after 96 hours. TTA values increased from approximately 2.45 – 3.28 while alcohol content was 11.1 -11.8% produced with 0.080 – 0.087 change in specific gravity within the same period.The isolated S. cerevisiae strains recovered from the palm wine samples have shown to be ideal for alcohol production.

TABLE OF CONTENTS

Chapter One: Introduction

1.1       Background to the Study

1.2       Objective of the Study

1.3       Justification

Chapter Two: Literature review

2.1       Ethanol

2.2       Palm Wine

2.2.1    Uses of palm wine

2.2.2    Fermentation of palm wine

2.2.3    Composition of Palm Wine

2.2.4    Influence of pH

2.2.5    Substrates

Chapter Three:

Materials and Methods

3.1       Sterilization of apparatus

3.2       Sample collection

3.3       Media preparation

3.4       Isolation

3.5       Yeast identification

3.5.1    Culture characteristics

3.5.2    Colony and cell morphology

3.5.3    Microscopy characteristics

3.6       Morphology of palm wine

3.7       pH determination

3.8       Sugar fermentation

3.9       TTA determination

3.10     Alcohol content

Chapter Four

Result

4.1       Morphology of Palm Wine

4.2       Isolation and Identification of Yeast

Chapter Five

Conclusion

References

LIST OF TABLES

Table  Title                                                                           

4.1       Colony counts of samples

4.2       Sugar Fermentation

4.3       pH Value and TTA

4.4       Specific gravity and alcohol content (%)

Amenities

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