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Identification of Polyphenol Degrading Yeast.

Suparna, H.R. (2011) Identification of Polyphenol Degrading Yeast. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The work was undertaken to study the polyphenol degrading yeast by organism isolated from coffee effluents by CFTRI ie P1, P2A and P3. By using these organism various biochemical test were done to identify the capacity of the organism to degrade polyphenols. Polyphenols are ubiquitous constituents of higher plants found a wide range of commonly consumed plant foods such as fruits, vegetables, cereals and legumes and in beverages of plant origin such as wine, tea and coffee. These polyphenols are major economical problem if they are not degraded which are produced by agro industrial residues such as coffee pulp, coffee husk, coffee peel and other industrial residues produced in wine distillery, olive oil extraction ,green olive debiting, cork preparation, wood debarking, juice clarifier and various other fields. The isolated organism were subjected to various bio chemical tests like sugar assimilation test , nitrogen assimilation test, antibiotic sensitivity test, acetic acid production test. By doing these test organism P1 was identified as Pichia, P2A as Stephnoascus smithiae and P3 as Stephnoascus ciferii. And also other tests were done to know the morphology and chemical structure by Scanning Electron Microscopy and Fourier-Transform Infrared Spectroscopy was done. Molecular identification was done by DNA extraction and result was seen by gel documentation.
Uncontrolled Keywords: coffee effluents, polyphenol degrading yeast, Scanning Electron Microscopy
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2011 04:08
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10250

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