Production of Alcohol by Yeast Isolated from Apple, Orange and Banana
The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources for yeast isolation. Medium used for isolation of yeast from fruits was consisting of 50 glucose, 3 malt extract, 3 yeast extract, 5 peptone and 15g/L agar. For fermentation MGYP medium used with different glucose concentrations of 5, 10, 30, 50 and 70g/L. Inocula were prepared by loop transfers from stock slants to 50 mL of the 20 percent medium in 500-mL Erlenmeyer flasks. The results showed that with higher concentration of glucose (30g/L) higher amount of alcohol (0.22g/100mL) was produced. Similarly, the yeast isolated from apple showed maximum yeast biomass (0.38g/100mL) at 70g/L glucose concentration and minimum on 50g/L (0.03g/100mL) glucose concentration. In conclusion, the wild yeast produce higher ethanol amount in case of banana fruits.