Efficacy of different ingredients in solid media on the growth and alcohol production yield of Saccharomyces cerevisiae

Yeast is a single-celled fungus that thrives under suitable conditions and is widely used in the production of alcohol and carbon dioxide for various products, such as bread, wine, and other fermented items. In both artisanal and industrial production, selecting the appropriate yeast strain and growth medium is crucial for maximizing profits, particularly when considering cost-effectiveness and ingredient availability. This study aimed to evaluate the effects of different growth media on yeast growth and ethanol production, with a focus on reducing costs and facilitating local sourcing. The experiments were conducted over three months using the streak plate and spread plate methods to determine colony counts. The media compared were: T1 – PDA-Market (commercially purchased), T2 – PDA-Glucose (prepared by adding glucose), and T3 – PDA-Sucrose (prepared by adding sucrose). Colony growth and counts were monitored every 24 hours. This was followed by a yeast fermentation experiment using a 5% sugar solution for 96 hours. The results revealed that PDA-Sucrose (T3) produced the highest number of colonies, with an average of 505.67 ± 4.93 CFU/50 μL. One-way ANOVA analysis showed significant differences in colony growth (p < 0.01). However, no significant differences were observed in alcohol yield, biomass, or sugar utilization (p > 0.05). Additionally, the PDA-Sucrose medium had the lowest cost, at $0.3423/L. In conclusion, the PDA-Sucrose medium is the best option for yeast production, as it yields a high number of colonies, is easy to source, and is cost-effective. Therefore, PDA-Sucrose media are suitable for both artisanal and industrial alcohol production.