Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol

iv ABSTRACT Spent Baker’s yeast are generated as a by-product from brewery and bioethanol industries. The excessive production of this waste may lead to an increment in environmental pollution. Since spent yeast contains several useful components, it will be wise to convert it into valuable produc...

Full description

Saved in:
Bibliographic Details
Main Author: Nur Hidayah, Pawaja
Format: Final Year Project Report
Language:English
English
Published: Universiti Malaysia Sarawak, (UNIMAS) 2022
Subjects:
Online Access:http://ir.unimas.my/id/eprint/39890/1/NUR%20HIDAYAH%20BINTI%20PAWAJA%2024pgs.pdf
http://ir.unimas.my/id/eprint/39890/2/NUR%20HIDAYAH%20BINTI%20PAWAJA%20ft.pdf
http://ir.unimas.my/id/eprint/39890/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.unimas.ir.39890
record_format eprints
spelling my.unimas.ir.398902022-09-21T08:08:46Z http://ir.unimas.my/id/eprint/39890/ Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol Nur Hidayah, Pawaja TX Home economics iv ABSTRACT Spent Baker’s yeast are generated as a by-product from brewery and bioethanol industries. The excessive production of this waste may lead to an increment in environmental pollution. Since spent yeast contains several useful components, it will be wise to convert it into valuable products such as via autolysis process. Sodium chloride and ethanol are known as great plasmolysing agents to enhance any cell lytic process. The combination use of ethanol and sodium chloride in the autolysis of spent Baker’s yeast, especially those generated from sago bioethanol has received little attention in the literature. Hence, this research is conducted to investigate the effect of sodium chloride and ethanol on autolysis of spent Baker’s yeast generated from sago bioethanol. The spent Baker’s yeast was autolysed with using three different settings which are 5% sodium chloride, 5% sodium chloride with 5% ethanol, and 5% ethanol. The amount of protein and carbohydrate released in the autolysates were determined using lowry assay and phenol-sulphuric acid method, respectively. The results showed that the autolysis treated with 5% sodium chloride shows the highest production of protein and carbohydrate released which were 8.3-fold and 4.7-fold higher compared to the control experiment. In general, this work gives useful insight into valorisation of spent Baker’s yeast generated from sago bioethanol. Universiti Malaysia Sarawak, (UNIMAS) 2022 Final Year Project Report NonPeerReviewed text en http://ir.unimas.my/id/eprint/39890/1/NUR%20HIDAYAH%20BINTI%20PAWAJA%2024pgs.pdf text en http://ir.unimas.my/id/eprint/39890/2/NUR%20HIDAYAH%20BINTI%20PAWAJA%20ft.pdf Nur Hidayah, Pawaja (2022) Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol. [Final Year Project Report] (Unpublished)
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
English
topic TX Home economics
spellingShingle TX Home economics
Nur Hidayah, Pawaja
Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol
description iv ABSTRACT Spent Baker’s yeast are generated as a by-product from brewery and bioethanol industries. The excessive production of this waste may lead to an increment in environmental pollution. Since spent yeast contains several useful components, it will be wise to convert it into valuable products such as via autolysis process. Sodium chloride and ethanol are known as great plasmolysing agents to enhance any cell lytic process. The combination use of ethanol and sodium chloride in the autolysis of spent Baker’s yeast, especially those generated from sago bioethanol has received little attention in the literature. Hence, this research is conducted to investigate the effect of sodium chloride and ethanol on autolysis of spent Baker’s yeast generated from sago bioethanol. The spent Baker’s yeast was autolysed with using three different settings which are 5% sodium chloride, 5% sodium chloride with 5% ethanol, and 5% ethanol. The amount of protein and carbohydrate released in the autolysates were determined using lowry assay and phenol-sulphuric acid method, respectively. The results showed that the autolysis treated with 5% sodium chloride shows the highest production of protein and carbohydrate released which were 8.3-fold and 4.7-fold higher compared to the control experiment. In general, this work gives useful insight into valorisation of spent Baker’s yeast generated from sago bioethanol.
format Final Year Project Report
author Nur Hidayah, Pawaja
author_facet Nur Hidayah, Pawaja
author_sort Nur Hidayah, Pawaja
title Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol
title_short Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol
title_full Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol
title_fullStr Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol
title_full_unstemmed Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol
title_sort effect of sodium chloride and ethanol on autolysis of spent baker’s yeast generated from sago bioethanol
publisher Universiti Malaysia Sarawak, (UNIMAS)
publishDate 2022
url http://ir.unimas.my/id/eprint/39890/1/NUR%20HIDAYAH%20BINTI%20PAWAJA%2024pgs.pdf
http://ir.unimas.my/id/eprint/39890/2/NUR%20HIDAYAH%20BINTI%20PAWAJA%20ft.pdf
http://ir.unimas.my/id/eprint/39890/
_version_ 1744652146701238272
score 13.144533