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Comparison of yeast (Saccharomyces cerevisiae) fermentation between honey and commercial sugars

Background. Honey varies in color and flavour. Its composition also varies widely and depending largely on its floral sources. Because of honey’s complex and unusual composition, honey has its own properties that make it differ from all other sweetening agents. The purpose of this study was to compa...

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Main Author: Osman, Nur Atiqah
Format: Project Paper Report
Language:English
Published: 2015
Online Access:http://psasir.upm.edu.my/id/eprint/78237/1/FBSB%202015%2066%20-%20IR.pdf
http://psasir.upm.edu.my/id/eprint/78237/
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spelling my.upm.eprints.782372020-06-26T07:56:57Z http://psasir.upm.edu.my/id/eprint/78237/ Comparison of yeast (Saccharomyces cerevisiae) fermentation between honey and commercial sugars Osman, Nur Atiqah Background. Honey varies in color and flavour. Its composition also varies widely and depending largely on its floral sources. Because of honey’s complex and unusual composition, honey has its own properties that make it differ from all other sweetening agents. The purpose of this study was to compare sugar metabolism between selected honey samples from Malaysia and a few countries and commercial sugar by using Saccharomyces cerevisiae as a model organism. The significant differences in the sugar metabolism is important to predict honey as quality sugar sources compared to typical commercial sugar. Methodology. Forty-five samples of honey which have equivalent amount of sugar composition as three commercial sugars namely glucose, fructose, and sucrose that used as control were screen by using rapid fermentation techniques. The experiment is repeated with the aid of cultured yeast in order to validate the screened data using packed baker yeast ( S. cerevisiae ). Results. The comparison of glucose metabolized by yeast S. cerevisiae using rapid fermentation techniques were successfully proved that the fermentation in honey sugar and commercial sugar the yeast cells fermented honey sugar the most. Among the forty five samples of honey, honey tramp species ( sample 32 ) released the highest amount of carbon dioxide. Conclusion. The results found that the honey samples exhibited a significant differences in sugar metabolism between honey and commercialised sugar . It is also suggested that honey has the ability to reduce the blood glucose and might be suitable to be consumed by healthy and diabetic person. 2015-06 Project Paper Report NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/78237/1/FBSB%202015%2066%20-%20IR.pdf Osman, Nur Atiqah (2015) Comparison of yeast (Saccharomyces cerevisiae) fermentation between honey and commercial sugars. [Project Paper Report]
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Background. Honey varies in color and flavour. Its composition also varies widely and depending largely on its floral sources. Because of honey’s complex and unusual composition, honey has its own properties that make it differ from all other sweetening agents. The purpose of this study was to compare sugar metabolism between selected honey samples from Malaysia and a few countries and commercial sugar by using Saccharomyces cerevisiae as a model organism. The significant differences in the sugar metabolism is important to predict honey as quality sugar sources compared to typical commercial sugar. Methodology. Forty-five samples of honey which have equivalent amount of sugar composition as three commercial sugars namely glucose, fructose, and sucrose that used as control were screen by using rapid fermentation techniques. The experiment is repeated with the aid of cultured yeast in order to validate the screened data using packed baker yeast ( S. cerevisiae ). Results. The comparison of glucose metabolized by yeast S. cerevisiae using rapid fermentation techniques were successfully proved that the fermentation in honey sugar and commercial sugar the yeast cells fermented honey sugar the most. Among the forty five samples of honey, honey tramp species ( sample 32 ) released the highest amount of carbon dioxide. Conclusion. The results found that the honey samples exhibited a significant differences in sugar metabolism between honey and commercialised sugar . It is also suggested that honey has the ability to reduce the blood glucose and might be suitable to be consumed by healthy and diabetic person.
format Project Paper Report
author Osman, Nur Atiqah
spellingShingle Osman, Nur Atiqah
Comparison of yeast (Saccharomyces cerevisiae) fermentation between honey and commercial sugars
author_facet Osman, Nur Atiqah
author_sort Osman, Nur Atiqah
title Comparison of yeast (Saccharomyces cerevisiae) fermentation between honey and commercial sugars
title_short Comparison of yeast (Saccharomyces cerevisiae) fermentation between honey and commercial sugars
title_full Comparison of yeast (Saccharomyces cerevisiae) fermentation between honey and commercial sugars
title_fullStr Comparison of yeast (Saccharomyces cerevisiae) fermentation between honey and commercial sugars
title_full_unstemmed Comparison of yeast (Saccharomyces cerevisiae) fermentation between honey and commercial sugars
title_sort comparison of yeast (saccharomyces cerevisiae) fermentation between honey and commercial sugars
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/78237/1/FBSB%202015%2066%20-%20IR.pdf
http://psasir.upm.edu.my/id/eprint/78237/
_version_ 1671341110779183104
score 13.211869

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