International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 5 (2014)

Saccharomyces sp. isolation and comparison of yeast growth between Saccharomyces sp. and Saccharomyces cerevisiae for papaya wine fermentation


Nguyen Phuoc Minh

Background: Papaya is a powerhouse of nutrients and is available throughout the year. It is a rich source of threes powerful antioxidant vitamin C, vitamin A and vitamin E; the minerals, magnesium and potassium; the B vitamin pantothenic acid and folate and fiber. In addition to all this, it contains a digestive enzyme-papain that effectively treats causes of trauma, allergies and sports injuries. All the nutrients of papaya as a whole improve cardiovascular system, protect against heart diseases, heart attacks, strokes and prevent colon cancer. The fruit is an excellent source of beta carotene that prevents damage caused by free radicals that may cause some forms of cancer. Papaya is a sugar crop with soluble saccharides in the form of glucose, fructose, sucrose and it’s widely cultivated in several countries. Sugars represent that part of the fruits which is used by microorganisms for wine production. The aim of our research is to investigate yeast growth, ethanol formation in case of papaya juice fermentation by Saccharomyces sp naturally isolated on papaya skin and Saccharomyces cerevisiae. We also examine effect of the initial pH of papaya juice to fermentation speed on each yeast culture. We draw out some major points as follows: yeast naturally isolated on papaya fruit is Saccharomyces sp. and Saccharomyces cerevisiae not significantly different at 95% level in various conditions: pH .1, 4.1, 4.5. Maximum yeast density in fermentation is 1010 cfu/ml. With initial sugar content 22%, yeast ratio 2%, main fermentation time performs in 07 days. By this, ethanol formation is accumulated at 12%, not significantly different at 95% reliability level in various conditions: pH 3.1, 4.1, 4.5. We successfully isolated yeast species Saccharomyces sp. is the Saccharomyces cerevisiae. So we can utilize this natural yeast for wine fermentation without purchasing Saccharomyces cerevisiae in laboratory.
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How to cite this article:
Nguyen Phuoc Minh. Saccharomyces sp. isolation and comparison of yeast growth between Saccharomyces sp. and Saccharomyces cerevisiae for papaya wine fermentation. International Journal of Multidisciplinary Research and Development, Volume 1, Issue 5, 2014, Pages 99-104
International Journal of Multidisciplinary Research and Development International Journal of Multidisciplinary Research and Development