Comparative Analysis of the Sugar Utilization effect of Meyerozyma guilliermondii and Saccharomyces cerevisiae Strain during Alcoholic Fermentation | Chapter 6 | New Visions in Biological Science Vol. 1

 Non-Saccharomyces yeast strains eat a wide variety of carbohydrates and can produce ethanol in varying amounts and concentrations. In Nigeria, wild type indigenous strains of Saccharomyces cerevisae that can compete with commercial strains of Saccharomyces cerevisae are uncommon. The goal of this study was to compare Meyerozyma guilliermondii's ability to ingest sugars (fructose, galactose, glucose, lactose, sucrose, and molasses) and convert them to ethanol during fermentation with a strain of Saccharomyces cerevisiae. Different quantities of fructose (5g/L, 10g/L, 20g/L, 30g/L) were added to broth containing yeast extract (6g/L), peptone (10g/L), and malt extract (6g/L). galactose, glucose, lactose, and sucrose are the sugars galactose, glucose, lactose, and sucrose, respectively. A refractometer was used to quantify sugar usage after 96 hours of incubation at 120 rpm and 30oC. Meyerozyma guilliermondii had a considerably greater alcoholic production utilising molasses (9.20.45 mg/ml) than Saccharomyces cerevisiae strain T (4.81.15 mg/ml) at 96 hours. For M. guilliermondii, ethanol production from fructose as the sole carbon source was 2.1, 3.0, 8.11, and 9.06 (mg/ml) compared to 1.08, 3.12, 8.06, and 6.0 (mg/ml) for S. cerevisiae. At all doses tested, both strains showed equivalent adaptability to galactose metabolism. At 1.0 percent (4.15, 3.18 mg/ml) and 2.0 percent glucose (4.25, 3.3 mg/ml), M. guilliermondii produced more glucose than S. cerevisiae. M. guilliermondii and S. cerevisiae produced 8.15 and 9.08 mg/ml ethanol, respectively, at 3.0% glucose broth concentration. At 3.0% sugar supplement, M. guilliermondi and S. cerevisiae yielded 10.18 mg/ml ethanol, compared to 7.06 mg/ml for M. guilliermondi and S. cerevisiae, respectively. Meyerozyma guilliermondii shown its versatility as a non-Saccharomyces yeast specie capable of making ethanol from a wide range of sugars found in local feedstock as a viable alternative.

Author (S) Details

Gidado Rose Suniso Maxwell
Department of Agricultural Biotechnology, National Biotechnology Development Agency (NABDA), Abuja, Nigeria.

Isah Abraham
Department of Biochemistry, Ahmadu Bello University Zaria, North West, Nigeria.

Iweajunwa Sarah
Department of Agricultural Biotechnology, National Biotechnology Development Agency (NABDA), Abuja, Nigeria.

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