Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea (Miang) of Northern Thailand and Its Feasible Applications
Abstract
:1. Introduction
2. Materials and Methods
2.1. Isolation and Screening of Tannin-Tolerant Yeast Capable of Ethanol Production
2.2. Molecular Identification
2.3. Effect of Carbon Sources on Ethanol Production
2.4. Effect of pH and Temperature on Ethanol Production
2.5. Effect of Tannin and Sugar Concentrations on Ethanol Production
2.6. Ethanol Fermentation by Selected Tannin-Tolerant Yeast
2.7. Java Plum Fruit Wine Fermentation
2.8. Analytical Methods
2.8.1. Ethanol and Glucose Analysis
2.8.2. Total Sugar Determination
2.8.3. Total Polyphenol, Total Tannin, and Total Flavonoid Contents
2.8.4. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) Radical Scavenging Activity
2.9. Statistical Analysis
3. Results and Discussion
3.1. Isolation and Screening of Tannin-Tolerant Yeast Capable of Ethanol Production
3.2. Identification and Phylogenetic Analyses of Yeasts
3.3. Effects of Carbon Sources on Ethanol Production
3.4. Effects of pH and Temperature on Ethanol Production
3.5. Effects of Tannin Supplementation and Sugar Concentration on Ethanol Production
3.6. Ethanol Fermentation by Tannin-Tolerant Selected Yeast
3.7. Java Plum Fruit Wine Fermentation by Tannin-Tolerant Selected Yeast
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Provinces (Code) | No. of Miang Samples | No. of Gas Formation | No. of Yeast Isolates |
---|---|---|---|
Chiang Rai (CR) | 4 | 2 | 1 |
Chiang Mai (CM) | 10 | 8 | 3 |
Lampang (LP) | 2 | 1 | 0 |
Phrae (ML) | 17 | 9 | 2 |
Nan (NN) | 10 | 5 | 1 |
Total | 43 | 25 | 7 |
Parameters | Java Plum Fruit Wine Fermented without Ground Seed | Java Plum Fruit Wine Fermented with Ground Seed | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
Before Inoculating | S. cerevisiae ML1-2 | S. cerevisiae TISTR 5088 | Before Inoculating | S. cerevisiae ML1-2 | S. cerevisiae TISTR 5088 | |||||
6 Days | 12 Days | 6 Days | 12 Days | 6 Days | 12 Days | 6 Days | 12 Days | |||
Total sugar (g/L) | 350 ± 0.58 a | 145.9 ± 0.92 b | 88.9 ± 0.29 d | 140.8 ± 0.94 c | 90.1 ± 0.73 d | 350 ± 0.31 a | 108.7 ± 0.78 c | 15.1 ± 0.66 e | 193.7 ± 0.35 b | 20.2 ± 0.62 d |
Ethanol (g/L) | - | 70.5 ± 0.36 c | 132.8 ± 0.34 a | 69.4 ± 0.28 d | 130.7 ± 0.24 b | - | 122.7 ± 0.51 c | 168.6 ± 0.38 a | 80.2 ± 0.62 d | 165.3 ± 0.82 b |
Viable cell (logCFU/mL) | - | 8.23 ± 0.08 a | 7.75 ± 0.05 c | 7.98 ± 0.05 b | 7.67 ± 0.04 c | - | 8.02 ± 0.06 a | 7.61 ± 0.03 c | 7.78 ± 0.08 b | 7.64 ± 0.05 c |
pH | 3.63 ± 0.01 ab | 3.56 ± 0.03 bc | 3.67 ± 0.11 a | 3.49 ± 0.02 c | 3.73 ± 0.02 a | 3.67 ± 0.05 c | 3.83 ± 0.04 b | 3.98 ± 0.03 a | 3.79 ± 0.01 b | 3.96 ± 0.02 a |
Total polyphenol (mg GAE/mL) | 0.13 ± 0.01 e | 0.32 ± 0.02 c | 0.67 ± 0.05 a | 0.21 ± 0.01 d | 0.55 ± 0.05 b | 1.72 ± 0.07 c | 3.32 ± 0.02 a | 3.54 ± 0.13 a | 2.53 ± 0.25 b | 2.65 ± 0.19 b |
Total tannin (mg TAE/mL) | 0.02 ± 0.00 d | 0.02 ± 0.01 d | 0.09 ± 0.00 a | 0.04 ± 0.02 c | 0.07 ± 0.00 b | 2.21 ± 0.03 bc | 2.54 ± 0.11 a | 2.34 ± 0.07 ab | 2.04 ± 0.21 c | 2.11 ± 0.08 c |
Total flavonoid (μg QE/mL) | 9.05 ± 0.15 a | 9.32 ± 0.19 a | 9.45 ± 0.56 a | 9.87 ± 0.23 a | 9.54 ± 0.82 a | 45.11 ± 0.73 a | 45.34 ± 0.11 a | 43.21 ± 0.27 b | 42.33 ± 0.21 c | 41.21 ± 0.38 d |
1/IC50 | 0.17 ± 0.02 d | 0.32 ± 0.01 b | 0.41 ± 0.01 a | 0.25 ± 0.02 c | 0.35 ± 0.03 b | 1.67 ± 0.22 e | 8.92 ± 0.09 b | 9.54 ± 0.10 a | 3.54 ± 0.02 d | 4.42 ± 0.17 c |
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Unban, K.; Muangkajang, N.; Kodchasee, P.; Kanpiengjai, A.; Shetty, K.; Khanongnuch, C. Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea (Miang) of Northern Thailand and Its Feasible Applications. Microbiol. Res. 2023, 14, 1969-1983. https://doi.org/10.3390/microbiolres14040133
Unban K, Muangkajang N, Kodchasee P, Kanpiengjai A, Shetty K, Khanongnuch C. Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea (Miang) of Northern Thailand and Its Feasible Applications. Microbiology Research. 2023; 14(4):1969-1983. https://doi.org/10.3390/microbiolres14040133
Chicago/Turabian StyleUnban, Kridsada, Natchanon Muangkajang, Pratthana Kodchasee, Apinun Kanpiengjai, Kalidas Shetty, and Chartchai Khanongnuch. 2023. "Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea (Miang) of Northern Thailand and Its Feasible Applications" Microbiology Research 14, no. 4: 1969-1983. https://doi.org/10.3390/microbiolres14040133