The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica
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Abstract. Mahulette F, Astuti DI. 2020. The optimization of the Ambonese arrack fermentation using co-culture Pichia Polymorpha and Kloeckera javanica. Biodiversitas 21: xxxx. The fermentation process of the Ambonese arrack is still uncontrollable. As various microbes are involved in the fermentation, which causes inconsistent production of ethanol content. This research aimed to optimize the production of the Ambonese arrack using Pichia polymorpha and Kloeckera javanica in inoculum ratios of 1:1, 1:2, and 1:3. The number of yeast cells and chemical characteristics was observed every three hrs up to 24 hrs. The ethanol content of the fermented coconut sap and the arrack was measured using the titration and Gas Chromatography-Mass Spectrophotometry (GC-MS) methods, respectively. The numbers of P. polymorpha and K. javanica cells at 15 hrs of fermentation were 9.9 log CFU/mL and 10.7 log CFU/mL, respectively. The reducing sugar content decreased from 525 mg/L to 296 mg/L, while the pH from 6.46 to 4.82. The highest ethanol production rate was 1.4 mg/L.3hrs. (ratio 1:1), observed at 12 hrs of the fermentation, while the highest ethanol contents in the fermented coconut sap and the arracks were 11.3 mg/L and 300.400 mg/L, respectively. Different inoculum ratios affect the sensory characteristics of Ambonese arrack. The highest average value of sensory testing was 4.6 (ratio 1:2). Thus, the inoculum ratios of P. polymorpha and K. javanica 1:2 and 1:3 has the best quality in controlled Ambonese arrack processing.
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References
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Shetty P, Souza AD, Poojari S, Narayana J, Rajeeva P. 2017. Study of fermentation kinetics of palm sap from Cocos nucifera. Int J Appl Sci Biotechnol 5(3): 375-38
Teixeira MC, Godinho CP, Cabrito TR, Mira NP, Sa-Correia I. 2012. Increased expression of the yeast multidrug resistance ABC transporter Pdr18 leads to increased ethanol tolerance and ethanol production in high gravity alcoholic fermentation. Microb Cell Fact 11(98): 1-9
Titaley E, Kanto S, Wisadirana D, Mardiyono. 2018. Pela dan gandong culture as basic of a network formation for poverty alleviation in the village. Adv Soc Sci Res J 5(3): 14-22.
Udomsaksakul N, Kodama K, Tanasupawat S, Savarajara A. 2018. Indigenous Saccharomyces cerevisiae strain from coconut inflorescence sap: characterization and use in coconut wine fermentation. CMU J Nat Sci 17(3): 219-230.
Waites JM. 2005. Industrial Microbiology: An Introduction. Wiley Blackwell, New Jersey.
Amaya-Delgado L, Herrera-Lopez EJ, Arrizon J, Arellano-Plaza M, Gschaedler A. 2013. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industria tequila fermentation. World J Microbiol Biotechnol 29: 875-881.
Asakai T, Hioki A. 2011. Investigation of iodine liberation process in redox titration of potassium iodate with sodium thiosulfate. Anal Chim Acta 689: 34-38.
Asghar MT, Yusof YA, Mokhtar MN, Ya’acob ME, Ghazali HM, Chang LS, Manaf YN. 2019. Coconut (Cocos nucifera L) sap as a potential source of sugar: antioxidant and nutritional properties. Food Sci Nutr 8: 1777-1787.
Barlianti V, Dahnum D, Muryanto, Triwahyuni E, Aristiawan Y, Sudiyani Y. 2015. Enzymatic hydrolysis of oil palm empty fruit bunch to produce reducing sugar and its kinetic. Menara Perkebunan 83(1): 37-43.
Bartels D. 2017. Di Bawah Naungan Gunung Nunusaku: Muslim-Kristen Hidup Berdampingan di Maluku Tengah, Jilid 1 Kebudayaan. Kepustakaan Populer Gramedia, Jakarta.
Bekker MZ, Smith ME, Smith PA, Wilkes EN. 2016. Formation hydrogen sulfide in wine: interactions between copper and sulfur dioxide. Molecules 21: 1-17.
Buzzini P, Di-Mauro S, Turchetti B. 2017. Yeast as starter culture. In: Speranza B, Bevilacqua A, Corbo MR, Sinigaglia M (eds) Starter Cultures in Food Production. John Wiley and Sons, New Jersey.
Cautino B, Flores AC, Vela-Gutierrez G, Sepulveda L, Aguilar CN, Chaves-Gonzalez M, Rodrigues R. 2020. Tavern or coyol wine: a beverage from palm sap with biotechnological potential. In: Grumezescu A, Holban AM (eds) Biotechnological Progress and Beverage Consumption. Academic Press, Messachusetts.
Hashem M, Hesham AEL, Alamri SA, Alrumman SA. 2014. Production of single-cell protein from wasted date fruits by Hanseniaspora uvarum KKUY-0084 and Zygosaccharomyces rouxii KKUY-0157. Ann Microbiol 64: 1505-1511.
Kalaiyarasi K, Sangeetha K, Rajarajan SA. 2013. Comparative study on the microbial flora of the fresh sap from cut inflorescence and fermented sap (toddy) of Barrassus flabellifer Linn (palmyrah tree) and Cocos nucifera Linn (Coconut tree) to identify the microbial fermenters. Int J Res Pure Appl Microbiol 3(3): 43-47.
Kaur P, Ghoshal G, Banerjee UC. 2019. Traditional bio-preservation in beverages: fermented beverages. In: Grumezescu A, Holban AM (eds) Preservatives and Preservation Approaches in Beverages. Academic Press, Messachusetts.
Kismurtono M. 2012. Fed-batch alcoholic fermentation of palm juice (Arenga pinnata Merr): influence of the feeding rate on yeast, yield and productivity. Int J EngTechnol 2(5): 795-799.
Li S, Cheng C, Li Z, Chen J, Yan B, Han B, Reeves M. 2010. Yeast species associated with wine grapes in China. Int J Food Microbiol 138: 85-90.
Lin Y, Zhang W, Li C, Sakakibara K, Tanaka S, Kong H. 2012. Factors affecting fermentation using Saccharomyces cerevisiae BY4742. Biomass Bioen 30: 1-7.
Lorrain KYB, Jourdes M, Pasquier G, Fermaud M, Geny L, Rey P, Doneche B, Teissedre PL. 2012. Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wine for two consecutive vintages. Au J Grapes Wine Res 18: 215-226.
Madrigal T, Maicas S, Tolosa JJM. 2012. Glucose and ethanol tolerant enzymes produced by Pichia (Wickerhamomyces) isolates from enological ecosystem. Am J Enol Vitic 28: 1-23.
Mahulette F, Astuti DI. 2020. Microbial succession and chemical characteristics in fermentation of Ambonese arrack (sopi), traditional beverage from Maluku. Biosaintifika 12(2).
Martin V, Valera MJ, Medina K, Boido E, Carrau F. 2018. Oenological impact of the Hanseniaspora/Kloeckera yeast genus on wine. Fermentation 4(76): 1-21.
Mendoza L, Farias ME. 2010. Improvement of wine organoleptic characteristics by non-Saccharomyces yeast. In: Mendez-Vilas A (ed) Technology and Education Topics in Applied Microbiology and Microbial Biotechnology. Formatex Research Center, Bajados.
Norhazimah AH, Faizal CKM. 2014. Bioconversion of oil palm trunks sap to bioethanol by different strains and co-culture at different temperatures. J. Med Bioeng 3(4): 297-300.
Offiong UD, Akpan GE. 2017. Comparative evaluation of the methods of palm sap fermentation for bio-ethanol production. Bioproc Eng 1(2): 54-57.
Plata C, Millan C, Mauricio JC, Ortega JM. 2003. Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts. Food Microbiol 20: 7-224.
Ririhena RE, Alikodra HS, Kusmana C, Retraubun ASW. 2015. Contribution of agroforestry to household income on Ambon Island, Indonesia. Int J Sci Basic Appl Res 23(1): 256-267.
Salares EFO, Balala LM. 2018. Phytochemical screening and antimicrobial activity of Terminalia cattapa L. leaf extract against potential pathogen of animals. J Sci Eng Technol 6: 15-26.
Santiago-Urbina JA, Ruiz-Teran F. 2014. Microbiology and biochemistry of traditional palm wine produced around the world. Int Food Res J 21(4): 1261-1269.
Shetty P, Souza AD, Poojari S, Narayana J, Rajeeva P. 2017. Study of fermentation kinetics of palm sap from Cocos nucifera. Int J Appl Sci Biotechnol 5(3): 375-38
Teixeira MC, Godinho CP, Cabrito TR, Mira NP, Sa-Correia I. 2012. Increased expression of the yeast multidrug resistance ABC transporter Pdr18 leads to increased ethanol tolerance and ethanol production in high gravity alcoholic fermentation. Microb Cell Fact 11(98): 1-9
Titaley E, Kanto S, Wisadirana D, Mardiyono. 2018. Pela dan gandong culture as basic of a network formation for poverty alleviation in the village. Adv Soc Sci Res J 5(3): 14-22.
Udomsaksakul N, Kodama K, Tanasupawat S, Savarajara A. 2018. Indigenous Saccharomyces cerevisiae strain from coconut inflorescence sap: characterization and use in coconut wine fermentation. CMU J Nat Sci 17(3): 219-230.
Waites JM. 2005. Industrial Microbiology: An Introduction. Wiley Blackwell, New Jersey.
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