Glycerol production by various strains of Saccharomyces cerevisiae : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Microbiology at Massey University

Simple item page
dc.contributor.authorMunster, Rosalind Evelyn Gordon
dc.date.accessioned2018-01-18T22:37:32Z
dc.date.available2018-01-18T22:37:32Z
dc.date.issued1987
dc.description.abstractThe influence of yeast strain, fermentation procedure and media on cell growth and the production of glycerol and ethanol was studied. Two fermentation procedures were compared (a) fermentation at a constant temperature of 15°C and (b) fermentation at higher temperatures (15–20°C) maintaining a constant rate of sugar utilization. Three wine-making yeasts and three high glycerol producing hybrid yeasts were fermented on two types of grape juice and a synthetic [control] media. The effect of the fermentation procedure on glycerol, ethanol production and cell growth was variable and appeared to depend on the yeast strain. Comparison of the yeast strains showed glycerol production to vary considerably depending on the yeast this effect was also dependent on the media. The yeast strain is important for maximum fermentation efficiency in a specific grape juice. Selective hybridisation of pure culture wine yeasts was employed to develop yeast strains capable of maximum glycerol yield, without jeopardising ethanol production in Muller Thurgau and in Chenin Blanc grape juices. Improved yields were achieved, but those yeasts selected for fermentation in one type of grape juice did not give outstanding yields when fermented in the other type of grape juice. This suggests that for wine-making it is possible to tailor yeasts for fermentation in specific grape juices. The addition of sulphur dioxide [0–300 ppm] and its influence on glycerol and ethanol production was studied using a wine-making yeast and a high glycerol producing hybrid. The effect was strain dependent and as expected, the addition of sulphur dioxide to the wine-making yeast showed enhanced glycerol production and depressed ethanol production. However, the converse was apparent with the high glycerol producing hybrid. The addition of glycerol to the media prior to fermentation at levels of 0 to 20 g/1 was tested in an attempt to simulate the conditions of grapes attacked by the fungus Botrytis cinerea [noble rot]. No inhibition or stimulation of glycerol or ethanol production was apparent by either the wine-making yeast or the high glycerol producing hybrid yeast tested.en_US
dc.identifier.urihttp://hdl.handle.net/10179/12671
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectSaccharomycesen_US
dc.subjectGlycerinen_US
dc.titleGlycerol production by various strains of Saccharomyces cerevisiae : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Microbiology at Massey Universityen_US
dc.typeThesisen_US
massey.contributor.authorMunster, Rosalind Evelyn Gordon
thesis.degree.disciplineMicrobiologyen_US
thesis.degree.grantorMassey Universityen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Science (M. Sc.)en_US
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
01_front.pdf
Size:
2.98 MB
Format:
Adobe Portable Document Format
Description:
Download
Thumbnail Image
Name:
02_whole.pdf
Size:
16.56 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
3.32 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses and Dissertations