Selection of Mozzarella Cheese Whey Native Yeasts with Ethanol and Glucose Tolerance Ability

Abstract

The research aimed to determine the native yeast on mozzarella cheese whey that has glucose and ethanol tolerance ability. The research did experimentally and the data analyzed descriptively. Native yeasts isolated from 1 ml mozzarella cheese whey with using a modification of Potato Dextrose Agar/PDA (Oxoid Ltd.) with the addition of 3% Yeasts Extract/YE (Kraft Foods) and 10 ppm amoxicillin. The yeasts identified for macroscopic and microscopic characteristics then tested with RapID Yeast Plus System. The ability in tolerate ethanol and glucose contents tested by grown the yeasts on modified Nutrient Broth/NB (Oxoid Ltd.) with 3% Yeasts Extract/YE (Kraft Foods) and 10 ppm amoxicillin then added with glucose monohydrates (10%, 20%, 30%) or ethanol (10%, 20%, 30%) and incubated for 72h at room temperature (23-28°C). Optical density (OD) read for UV absorbance at 600 nm using UV-Vis spectrophotometer every 24h until 72h. Results showed that six native yeasts isolated and identified as C. tropicalis three isolate, Tri. beigelii two isolates and Blast. capitatus is one isolate. The best isolates with highest OD at 30% glucose concentration (2.215) gained by C.tropicalis (a), while the highest OD at 30% ethanol concentration (0.508) shown by C.tropicalis (f).

Cheese whey as potential resource for antimicrobial edible film and active packaging production

“…It means that Candida sp. is naturally contained in cheese whey and can live to ferment the whey [92]. Candida spp.…”

The Utilization of Vegetable and Fruit Wastes for Saccharomyces cerevisieae Cell Wall Based β-Glucan Production with Antioxidant Activity

“…One gram of S. cerevisiae was taken then mixed into 9 ml Yeast Glucose (YG) broth and incubated for 72 hours at 27 ℃. The cell concentration of S.cereviseae were determined every 24 hours by measuring optical density at wavelength 600 nm using a UV-VIS 9200 spectrophotometer (Balia et al, 2018).…”

Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol

“…For example, Monascus ruber CBS 127564 can tolerate 14.5% (v/v) lactic acid ( Weusthuis et al, 2017 ), and Monascus purpureus FJMR24 can tolerate 18% (v/v) ethanol ( Ren et al, 2021 ). However, although it is not uncommon for microorganisms to tolerate lactic acid or ethanol, just as Terrilactibacillus laevilacticus SK5-6 can tolerate approximately 12% (v/v) lactic acid ( Prasirtsak et al, 2017 ) and Candida tropicalis can tolerate approximately 30% (v/v) ethanol ( Balia et al, 2018 ), there are very few reports on non-genetically modified microorganisms that can tolerate high concentrations of lactic acid and ethanol simultaneously. Monascus has the potential to tolerate lactic acid and ethanol simultaneously, so it is expected to be enriched from Hongqu through a restrictive medium based on the synergistic stress of lactic acid and ethanol.…”