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Alcohol and Biomass Production from Pineapple Juice Using A Combination of Palm Wine Yeast and Bakers Yeast

Mbajiuka Chinedu Stanley1, Obeagu Emmanuel Ifeanyi2, Agbo Ejiofor Christopher3, and Enya Emmanuel1
1. Department of Microbiology, Michael Okpara University of Agriculture, Umudike P M B 7267, Umuahia, Abia State, Nigeria
2. Diagnostic Laboratory Unit, University Health Services Department, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
3. Department of Medical Laboratory Services, Federal Medical Centre, Umuahia, Abia State, Nigeria
Abstract—Palm wine yeast and baker's yeast were used in combination to ferment the juice from pineapple fruits for biomass and alcohol production. The must was first upgraded to 22° brix content with sucrose. The fermentation was for 14 days at room temperature. The fermenting must and the wine produced were analyzed Physio-chemically. It showed that the combination when used as inoculums is very good. Soluble solids, sugars and pH decreased as the fermentation proceeds while the titrable acidity increased. Percentage alcohol yield was 8.4%. Information gotten from this research work shows that the combination has potentials for wine making. This can help wine makers develop fermentation inoculums from cheap sources. 

Index Terms—palm wine yeast, baker's yeast, pineapple, biomass, alcohol, fermentation biogas, cassava, plantain, cowdung and digesters

Cite: Mbajiuka Chinedu Stanley, Obeagu Emmanuel Ifeanyi, Agbo Ejiofor Christopher, and Enya Emmanuel, "Alcohol and Biomass Production from Pineapple Juice Using A Combination of Palm Wine Yeast and Bakers Yeast ," International Journal of Life Sciences Biotechnology and Pharma Research, Vol. 3, No. 4, pp. 214-221, October 2014.
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