NDLI: Determination of Fermentation Potentials of Tamarindus indica Yeast Isolates

Content Provider	Semantic Scholar
Copyright Year	2015
Abstract	Determination of fermentation potentials of Tamarindus indica yeast isolates was carried out using isolation, morphological identification and physiological (fermentation) procedures. Ty1; Ty2 and Ty3; Ty4 isolates are morphologically similar as small cylinder to ovoid and small spherical yeast cells respectively. The fermentation process indicates gradual changes in pH (5.5-1.96) and brix (20-7.40%). Long lag phase (132 h) was observed in the natural fermentation. The alcohol production potentials of the four yeast isolates have shown variations: Ty3NF (D3:6.48%)>Ty2SF (D6:5.47%)>Ty3SF (D6:5.08%)>Ty4SF (D6:4.34%). Thus T. indica could be a good source of wild yeast and biofuel.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://maxwellsci.com/print/crjbs/v7-1-5.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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