Exploration of yeast communities in fresh coconut, palmyra, and nipa palm saps and ethanol-fermenting ability of isolate
- PDF / 4,805,779 Bytes
- 19 Pages / 547.087 x 737.008 pts Page_size
- 41 Downloads / 143 Views
(0123456789().,-volV) ( 01234567 89().,-volV)
ORIGINAL PAPER
Exploration of yeast communities in fresh coconut, palmyra, and nipa palm saps and ethanol-fermenting ability of isolated yeasts Savitree Limtong . Somjit Am-In . Rungluk Kaewwichian . Chutima Kaewkrajay . Sasitorn Jindamorakot
Received: 2 July 2020 / Accepted: 2 October 2020 Ó Springer Nature Switzerland AG 2020
Abstract This study aimed to explore communities and the ethanol-fermenting ability of yeasts in fresh coconut, palmyra, and nipa palm saps. From the 90 samples of coconut, palmyra, and nipa palm saps, 204 yeast isolates were isolated and identified as 15 species in the phylum Ascomycota and a species (one strain) in Basidiomycota. Saccharomyces cerevisiae, Hanseniaspora guilliermondii, and Lachancea thermotolerans were found in the saps of all three palm species. Candida tropicalis and Pichia kudriavzevii were obtained from the coconut and palmyra palm saps, Hanseniaspora vineae, Lachancea fermentati, and Pichia manshurica were present in the coconut
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10482-020-01479-2) contains supplementary material, which is available to authorized users. S. Limtong (&) Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand e-mail: [email protected] S. Limtong Academy of Science, Royal Society of Thailand, Bangkok 10300, Thailand S. Am-In S. Jindamorakot National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani 12120, Thailand
and nipa palm saps, whereas Torulaspora delbrueckii was found in the palmyra and nipa palm saps. The species with the highest occurrence in the saps of coconut, palmyra, and nipa palms was S. cerevisiae with 76.67%, 86.70%, and 100% frequency of occurrence, respectively. Using principal coordinates analysis for ordination, no marked difference was observed in the yeast communities from the saps of the three palm species. A total of 199 isolates were found to possess ethanol-fermentation ability when cultivated using shake flask in 160 g/L of glucose medium at 28°C for 48 h. Lachancea fermentati YSP383, isolated from nipa palm sap, produced the highest amount of ethanol (76.74 g/L). Twenty-six isolates of Candida sanyaensis (1), C. tropicalis (1), H. guilliermondii (7), L. fermentati (8), L. thermotolerans (1), Pichia kudriavzevii (2), and S. cerevisiae (6) produced high amounts of ethanol ranging from 69.57 to R. Kaewwichian Microbiology Program, Department of Science, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok 10600, Thailand C. Kaewkrajay Division of Microbiology, Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, Phranakhon Si Ayutthaya 13000, Thailand
123
Antonie van Leeuwenhoek
76.74 g/L. The result demonstrated that yeasts in the palm saps could play roles in the natural fermentation of palm saps. Keywords Palm sap Coconut Palmyra palm
Data Loading...
