Influence of Heat Shock on Yeast cell and its effect on Glycerol Production in Guava Wine Production.


Abstract

The influence of heat shock induced during the exponential growth phase of the Saccharomyces cerevisiae NCIM 3095 and NCIM 3287 fermentation of Guava juice were examined. A rapid temperature change from 20°C to 38°C was applied and gives maximum glycerol and ethanol production. The effect of the duration of exposure to a high temperature has been analyzed. By the influence of a heat shock treatment, glycerol production was increased by up to 28% and 44.4 % respectively in NCIM 3095 and 3287 in guava wine production. This is a noble method for high glycerol production in large scale guava wine production.



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