International Journal of Medical Science and Pharmaceutical Research

This study aimed to evaluate the effectiveness of media supplementation in enhancing ethanol tolerance and bioethanol production from yeasts isolated from palm wine. Eighteen yeast isolates were screened for ethanol tolerance by culturing them in YEPDA medium supplemented with magnesium ions and vitamin E. The results revealed that most isolates could tolerate 10% ethanol, with some tolerating up to 15% ethanol. Notably, three isolates—Pichia sporocuriosa 08, Cyberlindnera fabianii and Candida tropicalis demonstrated exceptional tolerance, thriving in 20% ethanol medium. Further investigation into the impact of media supplementation on bioethanol production involved using a controlled fermentation setup with 40% magnesium ions and 20% vitamin E. The findings showed a significant increase in bioethanol yield and fermentation rate compared to the control, with the highest yield of 88.60% achieved using Cyberlindnera fabianii after three days of fermentation. The reducing sugar of the control reduced form 40mg/dLfrom day 1 to 28.87mg/dL on day 5. The lowest reduction was recorded when magnesium ion and vitamin E was used to supplement fermentation using candida tropicalis as starter from 37.05 to 29.79). This suggests that the individual and combined supplementation of magnesium ions and vitamin E significantly enhances both ethanol tolerance and bioethanol production, offering a promising approach for optimizing fermentation processes.

vitamin E, Magnesium Iron

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