A.A. Noor
University of Sindh Jamshoro, Pakistan
A. Hameed
Quaid e Azam University Islamabad, Pakistan
M. Aqeel Bhutto
University of Sindh Jamshoro, Pakistan
ABSTRACT
Fermentation is the new mode of achieving new and finished products from the microbial sources within the required parameters. It is widely used to make variety of useful products by the action of microbial enzymes. This study deals with the growth parameters of S. cerevisiae strains for its maximum/enhanced growth which is required for the higher yield of the desired product e.g. alcohol. The results revealed that, under the optimized parameters such as temperature, agitation speed the growth mass of the test strains increases at 120 rpm, 30°C, pH 4.5, A600 after 72 h post incubation in Yeast Extract, Peptone, Glucose (YEPG) broth supplemented with Yeast Nitrogen Base (YNB).
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How to cite this article
A.A. Noor, A. Hameed and M. Aqeel Bhutto, 2005. Enhanced Growth Biotechnology of Yeast for Alcoholic Fermentation. Biotechnology, 4: 69-72.
DOI: 10.3923/biotech.2005.69.72
URL: https://scialert.net/abstract/?doi=biotech.2005.69.72
DOI: 10.3923/biotech.2005.69.72
URL: https://scialert.net/abstract/?doi=biotech.2005.69.72
REFERENCES
- Birch, R.M. and G.M. Walker, 2000. Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae. Enzyme Microb. Technol., 26: 678-687.
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