Comparative ethanol production by Saccharomyces cerevisiae and Saccharomyces bayanus using apple juice concentrate

Tripathi, Neha Mani; Aseri, Gajender Kumar; Jain, Amit kumar; Sharma, Deepansh; Singh, Deepti

doi:10.21608/mb.2025.322469.1174

	Comparative ethanol production by Saccharomyces cerevisiae and Saccharomyces bayanus using apple juice concentrate
Microbial Biosystems
Article 29, Volume 10, Issue 2, June 2025, Page 266-274 PDF (571.41 K)
Document Type: Original Article
DOI: 10.21608/mb.2025.322469.1174
View on SCiNiTO
Authors
Neha Mani Tripathi¹; Gajender Kumar Aseri¹; Amit kumar Jain²; Deepansh Sharma ³; Deepti Singh ¹
¹Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur 303002, India.
²IGNOU Regional Centre, Karnal, Haryana 132001, India.
³Department of Life Sciences, J C Bose University of Science and Technology, YMCA Haryana, India.
Abstract
Fruit juice fermentation has been used historically as a conservation technique and to improve the preservation of bioactive components essential to human health. This research was investigated the potential fermentation of apple juice concentrate using Saccharomyces cerevisiae and Saccharomyces bayanus. The current investigation evaluated the yeast strains capacity to produce ethanol by comparing their ethanol concentrations and assessed the ability of yeast strains by evaluating their tolerance to sugar, ethanol, temperature, dry cell weight analysis. The ethanol tolerance of S. cerevisiae and S. bayanus strains was able to resist 12.5 % and 16.0 %, respectively, and both strains were a temperature of 25 °C. Furthermore, the cell dry weight of S. cerevisiae and S. bayanus describing cell growth increased with increasing fermentation time from 24 h to 96 h subsequently the cell has expressed a reducing growth phase. The highest production of ethanol after fermentation with the strain S. cerevisiae showed 11.01 g/L and S. bayanus produced ethanol 12.94 g/L at 25 °B more than S. cerevisiae. According to the current research, ethanol fermentation using different yeast strains (S. cerevisiae and S. bayanus) with apple juice concentrate lies in the potential to optimized fermentation performance, efficiency, and yield of ethanol. In contrast to S. cerevisiae, the strain S. bayanus was used as a potent starter culture to produce ethanol because it can tolerate high ethanol concentrations.
Keywords
Bioactive components; conservation technique; dry cell weight; fermentation time; temperature tolerance


Statistics Article View: 189 PDF Download: 74