Aim:
To cultivate and mass production of Brewer’s
Yeast.
Introduction:
Saccharomyces belongs
to the heterogeneous group of yeasts. They were first described by Anton van
Leeuwenhoek in 1680 and were characterized by Luis Pasteur in 19th century as
the agents responsible for alcoholic fermentation. Yeasts ferment
carbohydrates, hence the name Saccharomyces (Gr. Saccharon = Sugar + myce =
fungi). Most yeasts used industrially belong to the genus Saccharomyces
especially the diploid and polyploid races. Bakers and brewers employ S.
cerevisiae in their industries.
Brewers Yeast which is
used in the brewing of top-fermenting alcoholic bverages and is also eaten as a
source of vitamin B.
Many species of Saccharomyces used in the production of
different alcoholic beverages are
01. Saccharomyces
cerevisiae var. uvarum for production of Malt Beer
02. S. Cerevisiae,
S. carlsbergensis for production Rum
03. S. Cerevisiae
var. ellipsoideus for Production Wine
04. S. cerevisiae for production
Whisky
Materials Required:
YPD (Yeast Extract-Peptone-Dextrose) Medium
/ Potato Dextrose Broth
Yeast Strain (Saccharomyces
cerevisiae var. ellipsoideus)
Sugarcane Molasses
Procedure:
Strain Preparation/ Seed Culture
Preparation:
The seed culture was
developed by inoculating a single colony of S. cerevisiae Saccharomyces cerevisiae var. ellipsoideus into
a growth medium. The culture was incubated at 37°C for 24 h- 48 h at 150 rpm
after adjusting the pH to 7.0.
Batch culture method
Shake-flask cultures Batch cultures in
250 mL Erlenmeyer flasks were applied with 100 mL malt or molasses-based
medium, inoculated with 2 mL pre-seed culture. The initial pH was adjusted to
4.5 and the flasks were incubated at 30 C with shaking at 150 rpm. Growth was
monitored by measuring the absorbance at 600 nm through using a
spectrophotometer by various time intervals.
Result:
The mass production of yeast in batch culture
method was observed and measured the cell mass by UV spectrophotometer.
No comments:
Post a Comment