Isolation of yeast species from the sap of sugar palm (Arenga pinnata) and effect of pH on sugar palm wine fermentation

Abstract

Tóm tắt bằng tiếng Anh:
Sugar palm wine (Arenga pinnata) is produced by mountainous ethnic minorities in Nam Giang, Quang Nam using natural fermentation. The major disadvantage of this method is that the quality of the product is unstable and the safety is not ensured. In this study, we conduct the isolation of yeast from sugar palm sap in order to obtain a purified form,which is suitable for sugar palm wine production. After the isolation of yeast species, we evaluate the alcohol fermentation ability of the chosen species and confirm the high capacity of alcohol fermentation. The results show that after 96 hours of fermentation, the product of fermentation has the alcohol content of 8,2% (v/v) and the pH of 3,76 (<4), creating an suitable environment for long time preservation of product. In addition, after the investigation of the effect of pH on alcohol fermentation by this species, we determine the optimal pH for the sugar palm wine fermentation of this specie is 4,5.The highest alcohol content of product reaches 8.2% (v/v) at this pH.

Từ khóa tiếng Anh: Sugar palm; sugar palm wine; yeast species isolation; natural fermentation; wine fermentation