Isolation Of Saccharomyces Cerevisiae From Vitis Vinifera And Comparing Its Ethanol Fermentation Efficiency With Commercial Brewer’s Yeast

Abstract

In view of the anticipated shortage of traditional fossil fuel supplies, there is a rising demand for the production of ethanol as an alternative biofuel. The main objective of this research was to isolate Saccharomyces cerevisiae from a natural source. Vitis vinifera (grape) was used to isolate natural Saccharomyces cerevisiae colonies. The total ethanol production by natural Saccharomyces cerevisiae and commercial Saccharomyces cerevisiae (brewer’s yeast) was estimated through a simple distillation method. Although there is a potential risk of ethanol loss with this method, efforts were made to ensure the results were as precise and accurate as possible. Our study found that commercial Saccharomyces cerevisiae (brewer’s yeast), under anaerobic conditions, had a higher ethanol fermentation efficiency (74.62%) compared to the natural isolate, which showed an efficiency of (65.6%). The fermentation studies were conducted at 30°C at a pH of 6.5.