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The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey

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@article{IJASEIT752,
   author = {Gemilang Lara Utama and Tubagus Benito Ahmad Kurnani and - Sunardi and Roostita Lobo Balia},
   title = {The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {6},
   number = {2},
   year = {2016},
   pages = {252--257},
   keywords = {ethanol, identification, isolation, mozzarella cheese whey, yeasts},
   abstract = {Bioethanol conversions has long been considered as a possible solution for whey utilization. The existence of wild ethanol-fermenting yeasts that able to hydrolyze lactose become an important thing. Aims of the research was to isolate and identified the potential ethanol-fermenting yeasts from mozzarella cheese whey. Research done experimentally and analyzed descriptively. Yeast candidates isolated from mozarella cheese whey with pour plate method and purified on Potato Dextrose Agar (PDA) with the addition of 3% Yeast Extract and 10 ppm of Amoxycillin. The candidates were tested to stress tolerance towards various sugar and ethanol contents. Ethanol-fermenting yeast candidates tested in converting whey into bioethanol by inoculating 2% isolates into mozzarella cheese whey and incubated in room temperature (26-28°C) for 48 hours, then the ethanol contents tested by Gas Chromatography. The isolate that gave the highest ethanol contents identified using RapID Yeast Plus System. Results showed that there are 5.8 x 105 cfu/ml yeasts population in mozzarella cheese whey with four isolates that has different macroscopic character. Four candidate showed endurance towards 30% sugar and 20% ethanol contents and isolate W2 chosen as best isolate that produce the highest ethanol contents of 1,515.973 ppm. RapID Yeast Plus System has identified the isolate W2 has 96.43% similarity with Candida lambica.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=752},
   doi = {10.18517/ijaseit.6.2.752}
}

EndNote

%A Utama, Gemilang Lara
%A Kurnani, Tubagus Benito Ahmad
%A Sunardi, -
%A Balia, Roostita Lobo
%D 2016
%T The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey
%B 2016
%9 ethanol, identification, isolation, mozzarella cheese whey, yeasts
%! The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey
%K ethanol, identification, isolation, mozzarella cheese whey, yeasts
%X Bioethanol conversions has long been considered as a possible solution for whey utilization. The existence of wild ethanol-fermenting yeasts that able to hydrolyze lactose become an important thing. Aims of the research was to isolate and identified the potential ethanol-fermenting yeasts from mozzarella cheese whey. Research done experimentally and analyzed descriptively. Yeast candidates isolated from mozarella cheese whey with pour plate method and purified on Potato Dextrose Agar (PDA) with the addition of 3% Yeast Extract and 10 ppm of Amoxycillin. The candidates were tested to stress tolerance towards various sugar and ethanol contents. Ethanol-fermenting yeast candidates tested in converting whey into bioethanol by inoculating 2% isolates into mozzarella cheese whey and incubated in room temperature (26-28°C) for 48 hours, then the ethanol contents tested by Gas Chromatography. The isolate that gave the highest ethanol contents identified using RapID Yeast Plus System. Results showed that there are 5.8 x 105 cfu/ml yeasts population in mozzarella cheese whey with four isolates that has different macroscopic character. Four candidate showed endurance towards 30% sugar and 20% ethanol contents and isolate W2 chosen as best isolate that produce the highest ethanol contents of 1,515.973 ppm. RapID Yeast Plus System has identified the isolate W2 has 96.43% similarity with Candida lambica.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=752
%R doi:10.18517/ijaseit.6.2.752
%J International Journal on Advanced Science, Engineering and Information Technology
%V 6
%N 2
%@ 2088-5334

IEEE

Gemilang Lara Utama,Tubagus Benito Ahmad Kurnani,- Sunardi and Roostita Lobo Balia,"The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey," International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 2, pp. 252-257, 2016. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.6.2.752.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Utama, Gemilang Lara
AU  - Kurnani, Tubagus Benito Ahmad
AU  - Sunardi, -
AU  - Balia, Roostita Lobo
PY  - 2016
TI  - The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 6 (2016) No. 2
Y2  - 2016
SP  - 252
EP  - 257
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - ethanol, identification, isolation, mozzarella cheese whey, yeasts
N2  - Bioethanol conversions has long been considered as a possible solution for whey utilization. The existence of wild ethanol-fermenting yeasts that able to hydrolyze lactose become an important thing. Aims of the research was to isolate and identified the potential ethanol-fermenting yeasts from mozzarella cheese whey. Research done experimentally and analyzed descriptively. Yeast candidates isolated from mozarella cheese whey with pour plate method and purified on Potato Dextrose Agar (PDA) with the addition of 3% Yeast Extract and 10 ppm of Amoxycillin. The candidates were tested to stress tolerance towards various sugar and ethanol contents. Ethanol-fermenting yeast candidates tested in converting whey into bioethanol by inoculating 2% isolates into mozzarella cheese whey and incubated in room temperature (26-28°C) for 48 hours, then the ethanol contents tested by Gas Chromatography. The isolate that gave the highest ethanol contents identified using RapID Yeast Plus System. Results showed that there are 5.8 x 105 cfu/ml yeasts population in mozzarella cheese whey with four isolates that has different macroscopic character. Four candidate showed endurance towards 30% sugar and 20% ethanol contents and isolate W2 chosen as best isolate that produce the highest ethanol contents of 1,515.973 ppm. RapID Yeast Plus System has identified the isolate W2 has 96.43% similarity with Candida lambica.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=752
DO  - 10.18517/ijaseit.6.2.752

RefWorks

RT Journal Article
ID 752
A1 Utama, Gemilang Lara
A1 Kurnani, Tubagus Benito Ahmad
A1 Sunardi, -
A1 Balia, Roostita Lobo
T1 The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey
JF International Journal on Advanced Science, Engineering and Information Technology
VO 6
IS 2
YR 2016
SP 252
OP 257
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 ethanol, identification, isolation, mozzarella cheese whey, yeasts
AB Bioethanol conversions has long been considered as a possible solution for whey utilization. The existence of wild ethanol-fermenting yeasts that able to hydrolyze lactose become an important thing. Aims of the research was to isolate and identified the potential ethanol-fermenting yeasts from mozzarella cheese whey. Research done experimentally and analyzed descriptively. Yeast candidates isolated from mozarella cheese whey with pour plate method and purified on Potato Dextrose Agar (PDA) with the addition of 3% Yeast Extract and 10 ppm of Amoxycillin. The candidates were tested to stress tolerance towards various sugar and ethanol contents. Ethanol-fermenting yeast candidates tested in converting whey into bioethanol by inoculating 2% isolates into mozzarella cheese whey and incubated in room temperature (26-28°C) for 48 hours, then the ethanol contents tested by Gas Chromatography. The isolate that gave the highest ethanol contents identified using RapID Yeast Plus System. Results showed that there are 5.8 x 105 cfu/ml yeasts population in mozzarella cheese whey with four isolates that has different macroscopic character. Four candidate showed endurance towards 30% sugar and 20% ethanol contents and isolate W2 chosen as best isolate that produce the highest ethanol contents of 1,515.973 ppm. RapID Yeast Plus System has identified the isolate W2 has 96.43% similarity with Candida lambica.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=752
DO  - 10.18517/ijaseit.6.2.752