Candida tropicalis Isolated from Tuak, a North Sumatera-Indonesian Traditional Beverage, for Bioethanol Production

Hermansyah, Hermansyah and Novia, Novia and Sugiyama, Minetaka and Harashima, Satoshi (2015) Candida tropicalis Isolated from Tuak, a North Sumatera-Indonesian Traditional Beverage, for Bioethanol Production. Microbiology and Biotechnology Letters, 43 (3). pp. 241-248. ISSN 2234-7305

Text 1. Jurnal MBL043-03-09_FDOC_1_Hermansyah_Novia 2015.pdf Download (3MB)

Abstract

Tuak is a traditional alcoholic beverage, one of the most widely known in the North Sumateran region of Indonesia. It is produced by a spontaneous fermentation process through the application of one or more several kinds of wood bark or root, called raru (Xylocorpus wood bark or a variety of forest mangosteen), into the sap water of sugar palm (Arenga pinnata) for 2−3 days. In this research, yeast that are potentially useful for ethanol production was isolated from Tuak and identified. Based on analysis of D1/D2 domain sequence of LSU (large subunit) rRNA genes, those isolated yeast strains, HT4, HT5, and HT10 were identified as Candida tropicalis. Fermentation test of these C. tropicalis isolates displayed an ability to produce 6.55% (v/v) and 4.58% ethanol at 30oC and 42oC, respectively. These results indicated C.tropicalis isolates more rapidly utilize glucose and obtain higher levels of the production of ethanol at the higher temperature of 42oC than S.cerevisiae, a common yeast used for bioethanol fermentation.

Item Type:	Article
Subjects:	Q Science > QD Chemistry > QD415-436 Biochemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Dr Novia Sumardi
Date Deposited:	29 Mar 2023 00:31
Last Modified:	29 Mar 2023 00:31
URI:	http://repository.unsri.ac.id/id/eprint/91447

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