International Journal of Food and Fermentation Technology
Year : 2011, Volume : 1, Issue : 1
First page : ( 99) Last page : ( 109)
Print ISSN : 2249–1570.

Co-immobilization of indigenous amylolytic and alcoholic yeasts of western himalayas for fermentation of starchy substrates

Vyas Gitanjali, Kanwar S.S.*

Department of Microbiology, Himachal Pradesh Agricultural University, Palampur, H.P., India

* E-mail of corresponding author : sskanwar1956@gmail.com

Online published on 23 January, 2012.

Received:  24  March,  2011; Accepted:  21  May,  2011.

Abstract

Alcoholic fermentation of starch was investigated by using indigenous amylolytic yeast Endomyces fibuliger (SLV) and alcoholic yeast Saccharomyces cerevisiae (SSI and SLIII) co-immobilized in calcium alginate. The best fermenting combination was of Saccharomyces cerevisiae (SLIII) and Endomyces fibuliger (SLV) yeast strains. Three starchy substrates i.e. wheat, rice and maize were used in three different forms viz. whole grains, crushed grains and flour form. Parameters for enhanced production of alcohol were standardized by using Response Surface Methodology. The best pH-temperature combinations were found out to be pH5 & 37°C and pH 7 & 26°C. Optimum gel concentration for immobilization was found out to be in the range of 2 to 2.5% (w/v). Media additives such as ammonium sulfate (0.10 g/100mL) and magnesium sulfate (0.05 g/100mL) aided in enhanced production of ethanol. Wheat grains in crushed form gave the highest ethanol yield of 5.68% (v/v).

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Keywords

Saccharomyces cerevisiae, Endomyces fibuliger, Co-immobilization, Response Surface Methodology.

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