EVALUATION OF THE PERFORMANCE OF SECCHAROMYCES CEREVISIAE ISOLATE FROM PALM-WINE IN VINEGAR PRODUCTION FROM OR ANGE JUICE.
Table Of Contents
Chapter ONE
1.1 Introduction1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms
Chapter TWO
2.1 Overview of Saccharomyces cerevisiae2.2 Role of Saccharomyces cerevisiae in Fermentation
2.3 Industrial Applications of Saccharomyces cerevisiae
2.4 Factors Affecting the Performance of Saccharomyces cerevisiae
2.5 Use of Saccharomyces cerevisiae in Vinegar Production
2.6 Studies on Saccharomyces cerevisiae in Fermentation Processes
2.7 Comparison of Saccharomyces cerevisiae Strains
2.8 Optimization of Saccharomyces cerevisiae Performance
2.9 Challenges in Saccharomyces cerevisiae Applications
2.10 Future Research Directions on Saccharomyces cerevisiae
Chapter THREE
3.1 Research Methodology Overview3.2 Selection of Saccharomyces cerevisiae Isolates
3.3 Preparation of Palm-Wine Extract
3.4 Vinegar Production Process
3.5 Experimental Design for Performance Evaluation
3.6 Data Collection Methods
3.7 Statistical Analysis Techniques
3.8 Quality Control Measures
Chapter FOUR
4.1 Performance Evaluation of Saccharomyces cerevisiae Isolate4.2 Impact of Saccharomyces cerevisiae on Vinegar Production
4.3 Analysis of Fermentation Parameters
4.4 Comparison with Other Vinegar Production Methods
4.5 Evaluation of Product Quality
4.6 Interpretation of Results
4.7 Discussion on Performance Findings
4.8 Recommendations for Improvement
Chapter FIVE
5.1 Conclusion and Summary of Findings5.2 Implications of the Study
5.3 Contributions to the Field
5.4 Limitations and Future Research Directions
5.5 Final Thoughts and Recommendations
Project Abstract
This project work aims at understanding the role of yeast in the vinegar production. This involves the breaking down of glucose molecule in the orange must into ethanol and carbon dioxide and water. The strains of the yeast used was sacharomyces cerevisiae isolated from palm-wine. The procedure and processes of isolating it which involves the palm-wine on the nutrient media after contrifugating the palm-wine and the supernatant was discarded. The isolated pure yeast cell was cultured with a selective yeast extract agar (YEA) to produce enough inoculum for the fermentation of the orange must. The yeast was inoculated into the orange must and the action of the yeast (seccharomyces cerevisiae) was careful examined to understand and observe the performance of the yeast in the production of vinegar from orange must. The activities which was examined daily by careful observation of the plated culture to evaluate the rate of changes from first day till the fifth day of the fermentation process.
Also, gram stain reaction was carried out to identify the possible contaminant of the inoculated culture. The result was tabulated and described based on the various test carried out and the colonies of the possible contamination was desecribed.
Project Overview
INTRODUCTION
Vinegar is an alcoholic liquid that has been allowed to allowed to sour. It is primarily use to flavour and preserve foods and ingredient in salad dressing and marinades. Vinegar is also use in a cleaning agent. The word is from the French vin (wine) an aigre (sour) costman et al, 2005).
Vinegar is made from the oxidation of ethanol in wine, cider beer, fermented fruit juice or nearly any other liquid containing alcohol. It is generally known to be made from a variety of diluted alcoholic products, the most common being wine, beer and rice. Commercially, vinegar is produced either by fast or slow fermentation process. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation proceeds slowly over for the accumulation of nontoxic slime composed of acetic acid bacterial and soluble cellulose, known as the mother of vinegar. Fast methods adds mother of vinegar ie bacterial culture to the source liquid and then add air using a venture pump system or a turbine to promote oxygenation to give the fastest fermentation. In fast production processes, vinegar may be produce in a period ranging from 20 hour to three days (Johnston et all, 2004).
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