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March 2019 (published: 29.03.2019)
Home > Issue > Isolation and Identification of the Hanseniaspora opuntiae MK 460485 as an efficient strain for ethanol production
Isolation and Identification of the Hanseniaspora opuntiae MK 460485 as an efficient strain for ethanol production
Keshtkar S., Mezenova O. Ya., Hosseini S., Romiani E.
In the last few years, ethanol is being increasingly one of most necessary and popular high-demand materials in the food industry, agriculture, medicine. It is most commonly produced from biomass such as sugarcane, corn, switchgrass, etc. The aim of this study was the isolation and identification of indigenous yeasts of the grapefruit for possible bioethanol production. 200 gr of each sample (Flame Seedless, Sultanina, Fakhri, Muscat Ottonel, Pinot Noir from Vitis vinifera species) was soaked in 500 ml water at 25°C for 14 days. After the fermentation of grape samles, 42 yeasts isolates were observed by culture in the culture medium of YPD. Among these isolated yeasts six of them were selected through their responses to high osmotic conditions and high ethanol concentration. One of the isolates was more capable of produce higher amounts of ethanol and to resistant against high osmotic conditions and high ethanol concentration, compared with other studied isolates. In continue, this strain of yeast been studied based on biochemical and morphological properties and genetically identified by the sequence of D1/D2 domain of the 26S rRNA gene and phylogenetic analysis, that was a new strain of the family of Hanseniaspora we named it as Hanseniaspora opuntiae MK 460485. This strain showed significant growth potential in high concentration of ethanol, glucose and in wide range of temperatures and pH.
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Keywords: microbial biotechnology; ethanol producers; yeast identification; Hanseniaspora opuntiae strain; resistance to osmosis; fermentation; ethanol.
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