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การคัดแยกและคุณลักษณะของยีสต์จากผลไม้และการใช้ประโยชน์ในอุตสาหกรรมอาหาร (Screening and Characterization of Yeasts from Fruits and Utilization in the Food Industry) |
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| รหัสดีโอไอ | |
| Creator | ชุติกาญจน์ สิริวัฒนวิมลชัย |
| Title | การคัดแยกและคุณลักษณะของยีสต์จากผลไม้และการใช้ประโยชน์ในอุตสาหกรรมอาหาร (Screening and Characterization of Yeasts from Fruits and Utilization in the Food Industry) |
| Publisher | Genetics Society of Thailand |
| Publication Year | 2556 |
| Journal Title | Thai Journal of Genetics |
| Journal Vol. | S.1 |
| Journal No. | S1 (Special Issue 1) |
| Page no. | 425 |
| Keyword | yeast, thin-peel fruit, volatile compound, ethano |
| ISSN | 8578664 |
| Abstract | Fresh grapes, guavas, rose apples and other thin-peel fruits were used as sources for screening yeast strains. In the screening process, all fruits were crushed and grounded and smeared on Yeast Peptone Dextrose (YPD) agar medium and incubated at 30?C. The single yeast colonies were selected for further study on comparison of the effectiveness of ethanol and volatil e compound productions and bread making. The selected yeasts from the green grapes were identified to species as Hanseniaspora uvarum, Metschikowia pulcherrim, and to genus as Candida sp. The selected yeast from guavas was Cryptococcus flavescens by means of DNA sequencing using ITS4 and ITS5 primers. In addition, seven other unknown yeast species were also screened in this study. Depending on some individual characteristics of yeasts, the results revealed that H. uvarum produced aromatic fruity compounds better than all other yeasts. M. pulcherrima produced red pigments when cultured on YPD agar medium. In bread making, the appearance of the bread texture prepared by H. uvarum had whiter color compared with other preparations. As for ethanol production (in liquid YPD medium containing 5% w/v of glucose) by four yeast strains, the highest ethanol production yield was found in H. uvarum, which produced 2% (v/v) ethanol. However, this yeast strain was not able to tolerate ethanol with concentration greate r than 5% (v/v). All yeast strains could not grow at temperature higher than 37?C (on YPD agar medium). |
