1.1 Introduction
The word “Yeast” comes to us from the old English gist, gyst and from the indo-European root yes-meaning boil, from or bubble. Yeast microbes are probably one of the earliest domesticated organizing. Fermentation is a process which takes palace due to some certain factors which can also be controlled by some other biochemical reactions. The useful physiological properties of yeast have led to their use in the field of biotechnology; fermentation of sugars by yeast is the oldest and largest application of this technology. People have used yeast for fermentation and baking throughout history. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeasted bread, as well as drawings of 4,000 years- old bakeries and breweries (Phillips 2012).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Fermentation derived from the latin word feven meaning to be boiling. The best known example is the degradation of sugars in alcohol by yeast as exemplified in the spontaneous transformation of fruit juice into wine or cider with vigorous evolution of carbon (iv) oxide given the impression of boiling. The term is now used generally to describe metabolic process in which chemical changes are effected, not only on sugars but in many organic substrates by micro organism or derived enzymes.
In food processing, fermentation is typically the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria or a combination of the two. Food fermentation has been said to serve five main purpose which include the enrichment of diet through development of a diversity of flavours, aromas and textures in food substrate, preservation of substantial amount of food through lactic acid, alcohol acetric acid and alkaline fermentations, biological enrichment of foods substrates with protein, essential amino acids, essential fatty acids and vitamins, elimination of antinutrients and a decrease in cooking time and fuel requirement.
Natural fermentation proceeds human history. Since ancient times, however, humans control fermentation process. Fermentation time describes the period allowed for the fermentation to take place. That is, the time allotted for fermentation to occur in a given food substrate. The significant source of inhibiting fermentations in other to extend or elongate the shelf life of some industrial and domestic produce continues to be important to people that has more interest in improving the development of our industries and economic values. Though many industries rely on this same fermentation to carry out their daily productions such as the beer producing company, win producing company, bakeries, yogurt producing industries and so many more.
The process of inhibiting fermentation is carried out using galactaric acid known as mucic acid which can also be called meso-galactaric acid obtained by nitric acid oxidation of galactose or galactose-containing compounds like lactose, dulcite, quercite, and most varieties of gum. It forms a crystalline powder which melts at 213 °C. It is insoluble in alcohol, and nearly insoluble in cold water. This a process in which glucose comes in play with yeast in other for normal yeast action on sugar to occur which is fermentation and the galactaric acid plays it own role when introduced in to the mixture of yeast and glucose.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to examine the Use of Galactaric Acid to Inhibit Fermentation of Yeast.
1.3 Statement of Problems
Investigation reveals that temperature can affect the sensitivity of yeasts to alcohol concentration, growth rate, rate of fermentation, viability, length of lag phase, enzyme and membrane function, etc. Because yeast strains differ in response to temperature, the optimum temperature for vinification can vary widely (Jackson, 2000). Several factors affect yeast growth during alcoholic fermentation, including clarification of grape juice, addition of sulphur dioxide, temperature of fermentation, composition of grape juice, inoculation with selected yeasts, and interactions with other organisms.
1.4 Aim and Objectives of Study
The aim of the study investigates the Use of Galactaric Acid to Inhibit Fermentation of Yeast. In achieving this aim, the following specific objectives were laid out as follows:
- To examine the sugar level of the fermented yeast using galactaric acid;
- To determine the carbon dioxide level in fermented Yeast; and
- To examine the galactaric acid utilization relevance towards fermented yeast.
1.5 Significance of Study
Yeast can significantly reduce the production costs of biomass conversion to ethanol. However, little information is available about the underlying genetic changes and physiological functions required for yeast thermo tolerance. This study will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.6 Scope of Study
The scope of this research is focused on the Use of Galactaric Acid to Inhibit Fermentation of Yeast.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
1.8 Definition of Terms
Yeast: It comes to us from the old English gist, gyst and from the indo-European root yes-meaning boil, from or bubble
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