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OPTIMIZATION OF YEAST FOR ETHANOL PRODUCTION

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Author(s): Taghizadeh Ghassem | Delbari Azam Sadat | Kulkarni D. K.

Journal: International Journal of Research in Ayurveda and Pharmacy
ISSN 2229-3566

Volume: 3;
Issue: 1;
Start page: 95;
Date: 2012;
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Keywords: Yeast | Ethanol | Corn | Grape | Paneer.

ABSTRACT
The production of pure ethanol apparently begins in the 12-14th century. Improvements in the distillation process with the condensation of vapors of lower boiling liquids. Ethanol is produced commercially by chemical synthesis or biosynthesis. High ethanol producing yeast exhibits rapid metabolic activity and a high fermentation rate with high product output in less time.Yeasts were isolated from Corn, Curd, Grapes, Water 1, Water 2, and Paneer. Isolation was done on MGYP (Malt Extract Glucose Yeast extract Peptone) media. Contamination was less in selected media. Grape sample yeast was observed as high in producing ethanol after optimization in jaggery broth. Curd yeast gives 4.6% alcohol by volume alcohol (a.b.v) after fermentation .Paneer yeast gives 2.88% alcohol by volume alcohol (a.b.v) after fermentation. Corn yeast gives 5.25% (a.b.v) alcohol after fermentation Water-1 yeast gives 5.51% (a.b.v) alcohol after fermentation.Water-2 yeast gives 4.98% (a.b.v) alcohol after fermentation.

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