Screening and characterization of ethanol-tolerant yeast and amylase-producing yeast species in fermenting taro [Colocasia esculenta (L.) Schott] with rice in Leyte, Philippines

Date

7-2015

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Reina Esther Servan Caro

Co-adviser

Katherine Ann C. Israel

Committee Member

Susana M. Mercado

Abstract

The study aimed to screen for ethanol-tolerant yeasts and amylase-producing yeasts for the formulation of microbial starter for alcoholic and non-alcoholic beverages. A total of 37 pure yeast isolates from fermenting taro-rice wine in Leyte, Philippines and two isolates, identified as Saccharomycopsis sp. by the Institute of Food Science and Technology, UPLB, were characterized and grouped based on their morphology. Moreover, microsatellite (GTG)5 fingerprinting was used to further group them based on their genetic patterns. Twenty-one different genetic patterns of yeast isolates from fermenting taro-rice and two isolates with known genera were observed. One representative species from each of the distinct groups was subjected to ethanol tolerance test and amylase production test. Top three isolates with the highest growth at 10% and 12% ethanol concentration were selected. Moreover, top four isolates found to produce amylase were selected and compared with the two Saccharomycopsis sp. known as amylase producers. The selected yeast isolates from ethanol-tolerance test were found to be different from the yeast isolates screened to have amylase production; however, the exact identities of these isolates cannot be determined unless further evaluation and identification like DNA sequencing and phylogenetic analysis are done.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 A127 /C37

Notes

Major in Food Biotechnology

Document Type

Thesis

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