Characterization of Mannitol-Producing Yeasts from Manalagi Apple Cider and Their Effects on Bacterial Nanocellulose Production by Acetic Acid Bacterium M3
DOI:
https://doi.org/10.33394/bioscientist.v14i3.18260Keywords:
Bacterial nanocellulose, microbial consortium, mannitol-producing yeastAbstract
This study aimed to isolate and identify mannitol-producing yeasts from apple cider and to evaluate their potential to support bacterial nanocellulose (BNC) production by acetic acid bacterium isolate M3. The experimental procedures included yeast isolation, mannitol quantification using the colorimetric method of Sánchez (1998), genus-level identification of the yeast isolates, compatibility testing, and consortium-based BNC production. Four yeast isolates, designated CA1, CA2, CA3, and CA4, were obtained from Manalagi apple cider. Colorimetric analysis showed that all isolates were capable of producing mannitol. Isolate CA1 produced the lowest mannitol concentration, at 0.06378 ± 0.00164 ppm, whereas isolate CA2 produced the highest concentration, at 0.11210 ± 0.00186 ppm. Based on morphological and biochemical characteristics, isolate CA1 was presumptively identified as belonging to the genus Zygosaccharomyces, whereas isolates CA2, CA3, and CA4 were presumptively assigned to the genus Yarrowia. Compatibility assays revealed no inhibition zones between any of the yeast isolates and acetic acid bacterium isolate M3. In the consortium-based BNC production assay, only the co-culture of yeast isolate CA1 and bacterial isolate M3 produced BNC; however, the yield was lower than that obtained from the M3 monoculture. These findings indicate that, under the conditions tested, the use of mannitol-producing yeasts in a microbial consortium did not enhance BNC production.
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