30 Pages, Chapter 1-5
MS Word
08062235854
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 (%)