Isolation and Characterization of Saccaromyces cervisiae Yeasts Isolates from “Tella” for Beer Production
Journal Title: Annual Research & Review in Biology - Year 2017, Vol 15, Issue 5
Abstract
Saccaromyces cervisiae, isolated from “tella”, may serve as potential strains for commercial beer production. The main objective of the current study was to isolate, identify and characterize potential yeast isolates from “tella”, which can substitute commercial beer yeast. “Tella” yeast isolates were isolated and identified using biochemical test. Qualities of isolates and physico-chemical characteristics of beer were also determined. The degree of contamination was analyzed. Six yeast isolates were identified and designated as S1, S2, S3, S4, S5, S6, and S7 (commercial yeasts). Yeast viability was determined in wort gravity of 12op and 14op and the results were found to be 89 and 83%, respectively,. All isolates showed good fermentative capacity. Isolates S1, S3, S4, S5 and S6 grew in 100, 130 and 150 ml/L of absolute ethanol. The flocculation potential of isolate S3 and S4 were 85% and 82%, respectively. Isolates S3 (4.09±.01 v/v %) and S4 (4.36±.04v/v %) showed statistically higher (p ≤ 0.05) concentration of alcohol than the other isolates. Isolates S1, S5 and S6 showed significantly greater (p ≤ 0.05) original extract than the control. Isolates S5, S2 and S6 showed statistically greater (p ≤ 0.05) apparent extract than the other isolates. Isolates had statistically greater (p≤0.05) apparent degree of fermentation. The physicochemical and other parameters of beers, produced from these isolates, were comparable with those of the commercial S. cervisiae isolates. Other threshold substances found in the produced beer were within the standard values of commercial beer. Therefore, S. cervisiae isolates from “tella” may be used as a substitute for commercial yeast in beer production.
Authors and Affiliations
Berhanu Andualem, Mahelet Shiferaw, Nega Berhane
Keywords
Related Articles
- EP ID EP313461
- DOI 10.9734/ARRB/2017/34129
- Views 70
- Downloads 0
Assessment of Reproductive Traits of Different Androgenic Pepper Lines (Capsicum annuum L.)
The biology of pepper growth and development is strongly dependent on complex influence of environmental abiotic factors as light, temperature, air humidity and soil moisture. The presence and length of different pepper...
Microbiological and Nutritional Qualities of Fermented Ugba (Pentaclethra macrophylla, Bentham) Sold in Mbaise, Imo State, Nigeria
Aim: This study was carried out to investigate the microbial load and nutritional qualities of fermented Ugba Study Design: This research study was done using random sampling technique. Place and Duration of Study: Mbai...
The Impact of Durable and Regular Training in Hand-to-hand Fighting Section on Aggregative Platelet Activity of Persons at the First Mature Age
Platelets, as one of the main elements of a body’s homeostasis, support it on the whole and especially blood system. Through the modulation of their activity in response to different impacts they can influence the microc...
Response to F3 Selection for Grain Yield in Durum Wheat [Triticum turgidum (L.) Thell. ssp. turgidum conv. durum (Desf.) Mac Key] under South Mediterranean Conditions
An experiment was carried out at the Field Crop Institute, Agricultural Research Station of Setif (ITGC-ARS, Setif, Algeria), to assess the response to early generation selection in durum wheat (Triticum durum Desf.). Re...
Effect of Incorporation of Tribulus terrestris on Microbiology Characteristic of Cooked Chevon Sausages
Aims: To Study the effect of incorporation of Tribulus terrestris/Gokshura (a natural meat preservative) on microbiology characteristic of cooked chevon sausages (goat meat sausages). Methodology: Meat emulsion for chevo...