Screening of Yeast Cells for the Production of Wine from Banana and Pineapple Substrates

Abstract

Wine, an alcoholic beverage is usually produced from juice of variety of fruits by the fermentative action of microorganisms particularly by yeasts. Several substrates such as pineapple, banana, watermelon, pawpaw and other fruits have been used to produce wine using Saccharomyces species. This study was undertaken using non- Saccharomyces to produce table wine with pineapple and banana fruits as substrates. Standard microbiological procedures were employed for yeasts cell isolation, sugar (sucrose) fermentation test, pH, ethanol, sucrose and glucose tolerance test were carried out respectively. Alcohol production by the yeasts was screened and the isolates were identified by genomic techniques. Twenty-two (22) yeasts isolated from palm wine (YW), banana (YB) and pineapple (YP) were screened for their ability to ferment sugar and fourteen (14) of the yeast isolates were positive while eight (8) were negative. The fourteen (14) isolates were further screened for their ability to tolerate pH, ethanol, sucrose and glucose. Tolerance tests for these fourteen (14) yeast isolates recorded values between a range of 3.0-5.0, 0-10% v/v, 5-20% w/v and 5-25% w/v for pH, ethanol, sucrose and glucose concentrations respectively. Statistically, there was a significant difference in the interaction effect for pH, ethanol, sucrose and glucose tolerance (OD600 nm) for yeast isolates at p value ≤ 0.0001. Five (5) yeast isolates had high tolerance ability to pH, ethanol, sucrose and glucose and were further screened for their ability to produce alcohol. The five (5) yeast isolates were identified as Meyerozyma guilliermondii strain 1621, Pichia guilliermondii strain PX-PAT, Meyerozyma caribbica strain Kw 1S7Y2, Meyerozyma caribbica strain Y-27400, Kodamaea ohmeri strain ww1-1 and they produced alcohol content of 7.6%, 6.5%, 2.9%, 2.5% and 0.3% respectively. Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PX-PAT 18 S isolated from palm wine exhibited good characteristics and produced high quantity of alcohol and are suitable for alcohol fermentation of substrates for wine production.

Isolation, Morphological Characterization and Screening of Yeast Isolates from Different Fruit Samples of Raichur District, Karnataka, India

“…Fresh fruits such as Fig, Papaya, Grapes, Pomegranate and Dragon fruits were collected from the orchards of different places in and around of Raichur [3]. Details of the fruit samples collected are presented List 1.…”

“…The liberation and trapping of gas in Durham's tube indicated the result of each test. The presence of gas was taken as evidence of fermentative activity and the absence of gas was taken as evidence of non-fermentative activity [3].…”

Proximate Composition of Banana and Pineapple Wine Fermented by Meyerozyma guilliermondii and Pichia guilliermondii

“…In the past, there was much dependence on Saccharomyces cerevisiae for fermentation but recent studies have shown that non-Saccharomyces yeasts like Meyerozyma guilliermondii and Pichia guilliermondii have suitable alcohol content and also improves the organoleptic qualities of wine [9,10]. This study was thus aimed at determining the proximate composition of wine produced by the fermentative action of Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii on pineapple and banana must in comparison with commercial wine.…”

Screening of Yeasts Other than Saccharomyces for Amino acid Decarboxylation

“…Non-Saccharomyces are ascomycetous yeasts like Candida, Kloeckera, Debaryomyces, Hanseniaspora, Hansenula, Pichia, Metschnikowia, Schizosaccharomyces, Saccharomycodes, Torulaspora, Issatchenkia, Metschnikowia, Kluyveromyces and Rhodotorula that expresses enzymes of technological importance or mycotoxins [1][2][3][4][5] are involved in the fermentation of most indigenous foods and alcoholic beverages [6][7][8][9][10][11][12][13][14]. Presently, non-Saccharomyces genera like Kloeckera sp., Candida sp., Torulaspora delbrueckii, Pichia sp, Metschnikowia sp., and Hanseniaspora sp.…”