Screening and identification indigenous yeast from neera Siwalan for bioethanol production

Widyaningrum, Trianik; Suharjono, Suharjono; Ardyati, Tri; Aulanni’am, Aulanni’am

doi:10.1088/1755-1315/230/1/012073

Cited by 2 publications

(2 citation statements)

References 13 publications

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“…However, while tapping sap oozes out of the inflorescence and comes in contact with the environment the microorganisms ferment the sap. The Saccharomyces cerevisiae and lactic acid bacteria (LAB) were observed as predominant organisms present in the sap (Shet & Belur, 2015) leading to auto‐fermenting tendency that converts the sap into an alcoholic drink named Toddy (Widyaningrum et al., 2019) causing hindrance to the commercialization of palmyra sap. The increase in temperature favors the microbial growth and rapidly increases the microbial number.…”

Section: Introductionmentioning

confidence: 99%

Effect of hurdle preservation on quality attributes of Palmyra sap ( Borassus flabellifer ) for shelf‐life extension

Sarma

Mummaleti

Kalakandan

et al. 2021

Food Processing Preservation

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Palmyra palm (Borassus flabellifer) produces a nonalcoholic liquid exudate sap tapped from the spathe of the tree. The palmyra sap is a part of regular diet in most of the rural population around the world (Sudha et al., 2019). The palm tree is known to be a native of Africa and grows in tropical countries such as India, Bangladesh, Myanmar, and Sri Lanka (Hebbar et al., 2015). India has around 130 million palm trees extensively grown in the regions of Tamil Nadu,

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Section: Introductionmentioning

confidence: 99%

Effect of hurdle preservation on quality attributes of Palmyra sap ( Borassus flabellifer ) for shelf‐life extension

Sarma

Mummaleti

Kalakandan

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…Neera is highly susceptible to natural fermentation by the inherent yeasts (particularly Saccharomyces cerevisiae) [6,7]. Sugar is a major constituent in neera (14-18% w/v) [4] and gets rapidly transformed into alcohol by the fermentation process [8,9].…”

Section: Introductionmentioning

confidence: 99%