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Preparation and Health Benefits of Rice Beverages From Ethnomedicinal Plants: Case Study in North-East of India
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Vedant Vikrom Borah, Mahua Gupta Choudhury, Probin Phanjom
Saccharomyces cereviseae in all traditional fermented drinks [60], Wickerhamomyces anomalus inchubitchi and wanti in Garo hills [42] were also identified. A metagenomic approach in xaj-pitha of Assam revealed the presence of fungi Mucor circinelloides, Rhizopus delemar and Aspergillus sp., budding yeast Wickerhamomyces ciferrii, Meyerozyma guilliermondii, and Debaryomyces hansenii, yeasts Dekkera bruxellensis and Ogataea parapolymorpha besides the dominance of LAB, like Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pseudomesenteroides, Leuconostoc lactis, Lactococcus lactis, Weissella paramesenteroides, and Weissella cibaria[11]. A study reported the isolation of Enterococcus sp. from fermented fish in Meghalaya [86], which produces bioactive compounds with antimicrobial properties [6].
Ethanol production from cassava starch by protoplast fusants of Wickerhamomyces anomalus and Galactomyces candidum
Published in Egyptian Journal of Basic and Applied Sciences, 2020
Tolulope Modupe Adeleye, Sharafadeen Olateju Kareem, Mobolaji O. Bankole, Olusegun Atanda, Abideen I. Adeogun
The enzymes and microorganisms being used for the bio-ethanol production from cassava are very critical to the production efficiency and output. Lack of industrially suitable microorganisms for converting biomass into fuel ethanol has been highlighted as a major technical roadblock to developing the bio-ethanol industry [14]. Fermentation of sugars with the production of ethanol is widely distributed among microorganisms in which the chief ethanol producers are yeasts, especially strains of Saccharomyces cerevisiae [15]. However, the term ‘yeast’ had been used by many to indicate the species known as Saccharomyces cerevisiae, while there are about 1000 known species and S. cerevisiae is just one. Approximately 1,500 species of yeasts have been described [16]. However, this number has been estimated to be only 1% of all the yeast species [17]. Wickerhamomyces anomalus and Galacto-myces candidum are non-saccharomyces ascomycetes (phylum Ascomycota: subphylum Sacch-aromycotina: class Saccharomycetes: order Saccharomycetales) which constitute a -monophyletic group of economically and environmentally important fungi. This group of yeasts produces CO2 that makes bread rise and ferment sugary substrates to alcohol [18]. G. candidum which has been proposed as a starter for the fermentation of dairy products is commonly isolated from soil, air, water, milk, cheese, silage, plant tissues, digestive tract in humans and other mammals [19]. W. anomalus, also known as Pichia anomala and Hansenula anomala, contributes to wine aroma by producing volatile compounds during the processing of food and grain products under optimum conditions of fermentation [20]. There are reports of studies on the use of W. anomalus under various culture conditions such as the electrochemical cells in fermentation for production of ethanol and other various industrially important products using substrates ranging from simple sugars to lignocellulosics [21,22].