Vol. 7, Issue 6 (2019)
Isolation of saccharomyces cerevisiae for quality wine preparation from pineapple and morphological, biochemical and physiochemical characterization of isolated yeast
Author(s): Anjali Gaharwar, Gade RM, Shinde RM, Yelme MP, Bharshakhale RD. and Vaibhavi Khode
Abstract: An experiment on isolation and identification of yeast Saccharomyces cerevisiae and characterization of yeast from pineapple fruit Ananas comosus was carried out at Biotech. Laboratory at VNCAB, Yavatmal during the year 2018-2019. The experiment was carried out with an objectives to identify and isolate the yeast strains from rotten pineapple juice having good fermentation activity for quality wine preparation. In the experiment, yeasts isolated from rotten pineapple juice were inoculated and grown on YEPD media plate. The isolated yeast strains were characterized through various morphological, physiochemical and biochemical parameters for confirmation of isolated yeast strain for Saccharomyces cerevisiae. The two different strains isolated from rotten pineapple juice of S. cerevisiaePI-1 and PI-2 were also studied for fermentation quality, volatile acid and alcohol production. Based on the physiochemical tests like pH, Temp, TSS, TAA, Alcohol %, Antibiotic resistant, salt tolerant analysis. From the experimental results obtained for pH, Temp, TSS, TAA, Alcohol %, Antibiotic resistant, salt tolerant analysis, the isolate pineapple strain PI-1 of Saccharomyces cerevisiae was found to be most suitable for fermentation activity. This study put forward that isolated yeast strain PI-1 could be used to optimize the rate of fermentation for quality wine preparation.
Pages: 2686-2691 | 291 Views 83 Downloads
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How to cite this article:
Anjali Gaharwar, Gade RM, Shinde RM, Yelme MP, Bharshakhale RD., Vaibhavi Khode. Isolation of saccharomyces cerevisiae for quality wine preparation from pineapple and morphological, biochemical and physiochemical characterization of isolated yeast. Int J Chem Stud 2019;7(6):2686-2691.
