Isolation, Identification and Screening of the Yeast Flora from Indian Cashew Apple for Sugar and Ethanol Tolerance

Authors

  • Meghana V. Desai G.N. Khalsa College
  • Kavita V. Dubey University of Mumbai
  • Babu V. Vakil G.N. Khalsa College
  • Vaijayanti V. Ranade G.N. Khalsa College

DOI:

https://doi.org/10.6000/1927-3037.2012.01.04.6

Keywords:

Cashew apple juice, Alcoholic beverages, Candida spp., Sugar tolerance, Ethanol tolerance

Abstract

Cashew apple juice is rich in fermentable sugars, minerals and vitamins, which makes it a suitable substrate for production of alcoholic beverages. In the present research work, indigenous flora of cashew apple (Indian variety) was studied. Seven morphologically different strains of Candida spp. were identified and checked for their sugar and ethanol tolerance. All seven isolates were able to tolerate sugar concentrations up to 25% but varied in their ethanol tolerance. Based on the above results it can be concluded that a high sugar and ethanol tolerant Candida spp. could be used as starter culture for commercial production of alcoholic beverages from cashew apple.

Author Biographies

Meghana V. Desai, G.N. Khalsa College

Department of Microbiology

Kavita V. Dubey, University of Mumbai

Guru Nanak Institute for Research and Development (GNIRD)

Babu V. Vakil, G.N. Khalsa College

Department of Microbiology

Vaijayanti V. Ranade, G.N. Khalsa College

Department of Microbiology

References


[1] Steinkraus K. Origin and history of food fermentation: Handbook of food and beverage fermentation technology, Marcel, Dekker, Inc. New York. Basel 2004; p. 3.
[2] Steinkraus K. Handbook of indigenous fermented foods, New York, Marcel Dekker. Inc., 1983; p. 305.
[3] Prescott and Dunn. Industrial Microbiology (4th ed.); Chapman and Hall Publication, London 1981.
[4] Battcock M, Azam S. Fermented fruits and vegetables: A global perspective. Food and agriculture organization United Nations (FAO), FAO agricultural services bulletin-134, Daya Publishing House, Delhi 2001; p. 29. http://www.fao.org/docrep/x0560e/x0560e00.html
[5] Salunkhe K, Kadam S. Cashew- Handbook of fruit science and technology: Production, composition, storage and processing. Marcel Dekker, Inc New York /Basel/ Hong Kong 1995; pp. 509-521.
[6] Costa J, Felipe F, Hernandez G, Brasil M. Production and characterization of the cashew apple (Anacardium occidentale L.) and guava (Psidium guajava l.) fruit powders. J Food Proces Preser 2009; 33: 299-12. http://dx.doi.org/10.1111/j.1745-4549.2008.00342.x
[7] Price L, Holanda L, Moura F, Maia A, Martins B. Cien. Agron 1975; 5: 61-5.
[8] Moura H. Qualidade de pedúnculos de clones de cajueiro anãoprecoce (Anacardium occidentale L. var. nanum) irrigados. Master’sThesis, Universidade Federal do Ceará, Fortaleza, Brazil 1998.
[9] Franco M, Janzantti S. Aroma of minor tropical fruits. Flavour Fragr J 2005; 20: 358-71. http://dx.doi.org/10.1002/ffj.1515
[10] Soares F, Pereira T, Marques M, Monteiro R. Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava L.) at different stages of maturity. Food Chem 2007; 100: 15-21. http://dx.doi.org/10.1016/j.foodchem.2005.07.061
[11] Figueiredo R, Lajolo F, Alves E, Cunha F. Physical-chemical changes in the early dwarf cashew pseudo fruits during development and maturation. Food Chem 2002; 77: 343-7. http://dx.doi.org/10.1016/S0308-8146(01)00358-2
[12] Kubo I, Ochi M, Vieria P, Komatsu S. Antitumor agents from the cashew (Anacardium occidentale) apple juice. J Agri Food Chem 1993; 41: 1012-5. http://dx.doi.org/10.1021/jf00030a035
[13] Kubo J, Lee J, Kubo I. Anti-Helicobacter pylori agents from the cashew apple. J Agric Food Chem 1999; 47: 533-37. http://dx.doi.org/10.1021/jf9808980
[14] Carvalho R. O setor sucroalcooleiro em perspectiva, Conjuntura agropecuária: Sucroalcooleiro, EMBRAPA 2006.
[15] Cashew oil: Culinary and cosmetic usage; http://www.africajou.com.
[16] Anita S, Punita S, Saran K, Namita S, Bishnoi N. Comparative study on ethanol production from pretreated sugarcane bagasse using immobilized Saccharomyces cerevisiae on various matrices. Renewable Energy 2013; 50: 488. http://dx.doi.org/10.1016/j.renene.2012.07.003
[17] Garruti S, Franco M, Silva P, Janzantti S, Alves L. Assessment of aroma impact compounds in a cashew apple based alcoholic beverage by GC-MS and GC-olfactometry. Lebensmitte-Wissenschaft Technol 2006; 37: 373-8. http://dx.doi.org/10.1016/j.lwt.2005.02.006
[18] Ekunsanmi J, Odunfa S. Ethanol tolerance, sugar tolerance and invertase activities of some yeast strains isolated from the steep water of fermenting cassava tubers. J Appl Bacteriol 1990; 69: 672-5. http://dx.doi.org/10.1111/j.1365-2672.1990.tb01561.x
[19] Jimenez J, Benitez T. Characterization of wine yeasts for ethanol production. Appl Microbiol Biotechnol 1986; 25: 150-4. http://dx.doi.org/10.1007/BF00938939
[20] Herrera G. Yeasts and molds-Methods in biotechnology: Food microbiology protocols by Spencer T. and Ragout S. Humana Press Totowa, New Jersey 2001; 14: 27-28.
[21] Nowak M, Strehaiano P, Moreno M, Goma G. Alcoholic fermentation: On the inhibitory effect of ethanol. Biotechnol Bioeng 1981; 23: 201-11. http://dx.doi.org/10.1002/bit.260230113
[22] Wharta A, Moreira B, Mancini J. Identificacaoe atividade antioxidante dos principais compostos fenolicos presents no sucoe na castanha do caju. In: Anais do XIX Congresso Brasileiro de Cieˆncia e Tecnologia de Alimentos – Estrate ?gia para o Desenvolvimento. Recife, PE: SBCTA (CDROM) 2004.
[23] Osho A. Ethanol and sugar tolerance of wine yeasts isolated from fermenting cashew apple juice. Afr J Biotechnol2005; 4: 660-2. http://www.academicjournals.org/AJB
[24] Tanghe A, Prior B, Thevelein J. Yeast responses to stresses-Yeast handbook: Biodiversity and eco-physiology of yeasts. Springer, Berlin Heidelberg, New York 2006.
[25] Rose AH, Harrison JS. The Yeasts: Yeast and the environment. Academic Press Inc. (London) Ltd. 1987; 1: 6-23.
[26] Panesar S, Marwaha S, Kennedy F. Comparison of ethanol and temperature tolerance of Zymomonas mobilis strain in glucose and molasses medium. Indian J Biotechnol 2007; 6: 74-7. http://nopr.niscair.res.in/bitstream/123456789/3017/1/ IJBT 6(1) 74-77
[27] Gump B, Zoecklein B, Fugelsang K. Prediction of pre-fermentation nutritional status of grape juice. The formol method: in Methods in Biotechnology: Food Microbiology Protocols by Spencer J. and Ragout S. Humana Press Totowa, New Jersey 2001; 14: 288-89

Downloads

Published

2013-01-06

Issue

Section

Articles