TY  - JOUR
T1  - Modulation of Palm Wine Fermentation by the Control of Carbon and Nitrogen Source on Metabolism of <I>Saccharomyces cerevisiae</I>
AU - Raychaudhuri, Utpal AU - Chakraborty, Runu AU - Ghosh, Satyabrata 
JO  - Journal of Food Technology
VL  - 8
IS  - 5
SP  - 204
EP  - 210
PY  - 2010
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2010.204.210
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2010.204.210
KW  - palm juice
KW  -glycerol
KW  -glucose
KW  -Fermentation
KW  -palm wine
KW  -urea
AB  - The Indian palm trees (<I>Borassus flabellifer</I>) produce palm juice which has been traditionally used for palm wine production. The fermentation process was studied in the presence of different carbon sources such as glucose, glycerol and glucose-glycerol combination as substrates. The <I>Saccharomyces cerevisiae</I> (NCIM 3045) mutant strains had the ability to utilize the two types of carbon sources i.e., glucose and glycerol in three different types of fermentation media i.e., glucose, glycerol and glucose-glycerol combined. Although, glucose showed high ethanol production, (63.34 g L<SUP>-1</SUP>) was seen after the 1st day, on the 3rd day, the yield (124.54 g L<SUP>-1</SUP>) was the highest. The carbon utilization rates from different sources were found to be of different magnitudes. Further, the product as well as biomass formation also varied while correlating with the carbon utilization rate. Of the two nitrogen sources used viz. urea and di-ammonium hydrogen phosphate, urea induced the cell for high rate of sugar utilization and the highest yield of ethanol was obtained as 152.20 g L<SUP>-1</SUP>. About 6 g L<SUP>-1</SUP> of urea gave the optimum ethanol production.
ER  -