| dc.description.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%) | en_US |
