Screening yeast strains for alcohol fermentation from the dried traditional yeast

Pham Nguyen Phuong Thao, Bui Thi Thanh Thuy, Le Bui Trung Trinh () and Nguyen My Phi Long
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Pham Nguyen Phuong Thao: University of Science, Vietnam National University Ho Chi Minh City, Vietnam
Bui Thi Thanh Thuy: University of Science, Vietnam National University Ho Chi Minh City, Vietnam
Le Bui Trung Trinh: University of Science, Vietnam National University Ho Chi Minh City, Vietnam
Nguyen My Phi Long: University of Science, Vietnam National University Ho Chi Minh City, Vietnam

HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE - ENGINEERING AND TECHNOLOGY, 2018, vol. 8, issue 1, 92-105

Abstract: Methods to produce rice alcohol by dried traditional yeast are unstable because the yeast system in dried traditional yeast has depended on nature and not been controlled. In this study, a total of 15 different kinds of dried traditional yeast were prepared and screened. Each yeast strain was evaluated by analyzing its fermentation property and alcohol tolerance. There are 19 yeast strains were isolated and their growth conditions and ethanol producing properties were examined. Results showed that three strains S1, BT, BL3 grew and produced ethanol at temperature 28-30oC, and pH 5-5.5. Especially, high concentration ethanol tolerance ability of the three strains was at 8-18%. Our results showed that these strains were valuable microorganisms and could be utilized as a basis for further study of dried traditional yeast in traditional alcoholic beverages.

Keywords: rice alcohol; the dried traditional yeast; yeast (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:bjw:techen:v:8:y:2018:i:1:p:92-105

DOI: 10.46223/HCMCOUJS.tech.en.8.1.908.2018

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