Correlation between Ph with Saccharification and Ethanol Fermentation of Sugarcane Juice Industrial Wastes by Genotypic Hybrids of Sacccharomyces cerevisiae as Ph Determining Factor | ||||
| Journal of Agricultural Chemistry and Biotechnology | ||||
| Article 1, Volume 11, Issue 7, July 2020, Page 209-218 PDF (1.03 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jacb.2020.108782 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mervat I. Kamal* ; K. A. Zaied; A. H. Abd El. Hadi; Manar E. El. Baz | ||||
| Department of Genetics, Faculty of Agriculture, Mansoura University | ||||
| Abstract | ||||
| In this study five parental strains of Saccharomyces cerevisiae and 15 genotypic hybrids resulted from the conjugation between the parental strains harbouring the opposite genetic markers were used to assess the relationships between the parameters under investigation. However, correlation coefficient indicates the direction of relationship between two variables. The results showed that at 0.02 g sugarcane juice wastes, the combinations p1 x p4 and p2 x p5. showed positive correlation between consumed sugars and pH, as well as, between ethanol production and pH of the fermentation medium. These results clearly demonstrated that if consumed sugars increased the pH medium was also increased as a consequence of ethanol production increased. At 0.04 g concentration of dissolved solids, combination p2 x p5 showed negative correlation between consumed sugars and pH as well as, positive correlation between ethanol production and pH. This indicated that these hybrids consumed lower concentration of sugars to be converted into higher values of ethanol which increased pH value. At 0.06 of dissolved solids, the hybrids resulted from the crosses between p2 x p5 showed the above trend of negative correlation between consumed sugars and pH as well as, positive correlation between ethanol production and pH. Therefore, the results compiled that:-1- At 0.02 g sugar cane juice wastes, the hybrids resulted from the mating between P1 x P4 showed positive correlation values between consumed sugars and pH, as well as, between ethanol production and pH of the fermentation medium.2- At 0.04 g concentration of dissolved solids, the hybrids resulted from P2 x P5 showed negative correlation value between consumed sugars and pH, as well as, positive correlation between value ethanol production and pH.3- At 0.06 of dissolved solids, the hybrids resulted from the crosses between P2 x P5 showed the above trend of negative correlation value between consumed sugars and pH, as well as, positive value correlation between ethanol production and pH. | ||||
| Keywords | ||||
| Correlation; pH; Saccharomyces; consumed sugar; ethanol | ||||
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