Isolation and Identification of Osmophilic Yeasts Isolated from Molasses Sugarcane as Bioethanol Starter

Abstract

Osmophilic yeasts was second generation to increase of the bioethanol production. The yeasts were isolated from the high sugar ontain material like honey, juice or by-product materials such as molasses. Bioethanol was usually produced from sugarcane molasses at brix degree of 14%. The aim of the research Reviews These were isolation and identification of phenotypic identification of indigenous-molasses yeast. A phenotypic characteristics were based on typical colony, morphological and fermentation profile. The yeasts were isolated from original molasses (> 80% brix) on malt extract agar (MEA). There were two isolates of osmophilic yeasts. Isolate A regular was clear white colony, sharpe cell with multilateral budding, while isolate B was murky white colony regular, cylindrical cell with multilateral budding. Isolate A and B optimum grown at 30°C and produce high ethanol at 34° Brix but the pH of the growth of yeast were difference. Isolate A growth optimum at pH 5, while isolate B optimum growth at pH 4. The fermentation profile using the API 20C Aux kit Showed that the yeasts can Ferment glucose, glycerol, calcium-2-keto-gluconate, arabinose, adonitol, galactose, sorbitol , methyl-αD-glucopiranoside, N-acetyl-glucosamine, Cellobiose, maltose, sacharose, trehalose, and raffinose. Isolate A Ferment can inositol and melezitose, while isolate B can Ferment xylose and xylitol. Isolate A was identified as Candida famata (63.2%) and B isolates was identified as Candida guilliermondii (84.3%)