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Production of citric acid and vinegar using normal yeast and irradiated yeast saccharomyces cervaise

Praveen B*

Department of Biotechnology, Chaitanya Bharathi institute of Technology, Hyderabad, INDIA

*Corresponding Author:
Praveen B
Department of Biotechnology, Chaitanya Bharathi institute of Technology, Hyderabad, INDIA.

Received date: 26 February 2015 Accepted date: 21 March 2015 Published date: 28 March 2015

Visit for more related articles at Research & Reviews: Journal of Microbiology and Biotechnology


The usage of citric acid and vinegar from the past histories is used in food, pharma industry, and research and in different areas. Production of citric acid and vinegar using yeast is a very simple technique, but the production into large amounts of product with less expensive can be possible with the microorganism yeast. The initial process was carried out at the laboratory scale, to test whether the normal yeast or irradiated yeast can produce the high yield of citric acid and vinegar. Firstly, the baker’s yeast normal yeast- not irradiated was taken and used as an inoculum in the sources grapes and barley seeds into 3 different flasks simultaneously for both grapes and barley. The flasks with grapes and barley separately were fermented for 3, 6 and 9 days. After the fermentation for 3 days the fermented source of grapes and barley were distilled using the distillation unit. The same technique was carried out for 6 and 9 days fermented in the source grapes and barley, and distilled using the distillation unit. The obtained distilled product was taken and stored at cool temperatures around 10 to 11 degrees Celsius. Now the same process was carried out by the irradiated yeast, here before adding the yeast into the source the yeast saccharomyces cervasie was been irradiated using UV light. The yeast has been transferred into the distilled water into 3 different petriplates, and irradiated under UV light with different length and time 3cm, 6cm, 9cm and time 2min, 4 min, 6 min. Using the irradiated yeast the fermentation process was carried out as with normal yeast at different days. The production was so high for certain range of time but getting degraded due to the degradation of source as it is batch fermentation. After the complete fermentation process, the amount of yield was tested using the biochemical test. But surprisingly the amount of yield was high with the process carried out by the irradiated yeast rather with normal yeast.


Yeast, Citric acid, Vinegar, Irradiation


Citric acid and vinegar [1-6] have been in use since many histories, here we used yeast has a main content for production of citric [7-11] and vinegar [12-15]. But not only the normal yeast, here we also used the irradiated yeast for production and compared with both the normal yeast and irradiate yeast. Surprisingly we can see the production increase in one of the technique which we used new. The biochemical test confirmed the amount of citric acid and vinegar [16-18] production.

Materials and Methods

Initially 100gms of both grapes [19] and Barley seeds [20-26] were separately into the conical flask with distilled water of 200ml.

To this normal yeast saccharomyces species was used as inoculum and with the help of the cotton it is closed air tight and kept at room temperature and fermented for 3days. Now again another 100gms of same barley and grapes separately fermented [27-31] for 6 days, and other for 9 days randomly taken
These were allowed to ferment under the normal room temperature only, now the other work was carried with the irradiated yeast [32-37], the irradiation of yeast was done using the Ultra violet light.

Irradiation of Yeast

Yeast saccharomyces C was firstly cultured by using the potato dextrose media and this was taken into the double distilled water.

Now it is transferred into the 3 different petri plates with equal volume, and it is irradiated using the UV light by this mutations can occur which we have overcome [38-43] by the immediate removal by the UV radiation. The irradiation was carried out for 3 different lengths to the petri plates, the first plate was carried out for irradiation at 3cm length, the second petri plate was carried out for irradiation at 6cm length under UV light, and finally the third plate was carried out irradiation at 9cm length under UV light.

The total irradiation was carried out for 5min under the UV light to complete the irradiation process, and now it is taken as inoculum [44-46] for the process of fermentation.

The irradiated yeast at 3cm length was taken as inoculum for fermentation into both barley and grapes sources for fermentation of 3,6 and 9days. And the same was carried out for the yeast irradiated at 6 and 9cm length into fermentation for 3,6 and 9 days fermentation.


Now initially 3 days fermented grapes and barley was distilled using the distillation unit at 120°C for 2hours and the distilled product was collected into the conical flask. And the same was carried out with the 6 and 9 days fermented source.

Even with the irradiated yeast the distillation process was carried out, same as the process carried out with the normal yeast fermented product.

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