Polytechnic University of the Philippines

College of Science
Department of Biology

Course/ Section: BS Biology 4-2 MB Date: December 11, 2022

Name of Group Members: SET B
Antonio, Jazmine C., Manansala, Michael M.,
Dacillo, Eunissa Gem V., Yandoc, John Mychael
Lucas, Paolo Nicko M.,

ACTIVITY NO. 5
ISOLATION OF YEAST & LACTIC ACID BACTERIA

1. What are the prerequisites for a microbe to be used for the industrial purposes?
The prerequisites are:
• It should be a high- yielding strain
• It should have a stable biochemical character
• It should not produce undesirable/ toxic substances
• It should be easily cultivated on a large scale
Other than these 4 basic requirements, the following are other characteristics of a desirable
industrial microorganism:
• The pure culture of the microorganism can be maintained for a long period of time
• It must be capable of growing vigorously after inoculation into a seed stage vessel
• It must produce the desired product in a relatively short period of time
• It must be able to grow in a relatively inexpensive liquid culture medium obtainable
in bulk quantities
• It should not be harmful to humans or economically important animals and plants
• It should be capable of protecting itself from contamination by bacteriophages and
other bacteria
• Preferably of large size for ease of filtration by inexpensive filter materials.

2. Can we isolate yeast from fermented pickles? Why?

Pickles are highly acidic fermentation products produced by yeast. The low pH are
unfavorable to the continued existence of yeast and they won’t survive in the highly acidic
condition so there is no need to isolate the yeast from the pickles. Lactic acid is the end
product of yeast fermentation of pickles.
 Polytechnic University of the Philippines
College of Science
Department of Biology

3. What is the end product if the souring of wine occurs?

Wine contains ethanol which is an intermediate product of fermentation. When
fermentation is allowed to continue the ethanol is ultimately oxidized further to acetic acid,
the reason why wine becomes progressively sour.

4. Mention the different species of Lactobacillus.

➢ According to Goldstein et al. (2015) Lactobacillus is composed of over 170 species and
17 subspecies. Some of which that are the following:
• L. fermentum, L. plantarum, L. casei, and L. rhamnosus (isolated from the gut)
• L. antri, L. gastricus, L. kalixensis, L. reuteri, and L. ultunensis (isolated from the
stomach mucosa)
• Lactobacillus crispatus, L. gasseri, L. jensenii, L. vaginalis, and L. iners (vaginal
isolates)
Some of the Lactobacillus species that contribute to fermentation include facultatively
and obligately heterofermentative species such as Lb. brevis, Lactobacillus fermentum,
Lb. buchneri, Lactobacillus kefiri, Lactobacillus rhamnosus, Lactobacillus curvatus, Lb.
reuteri, Lb. coryneformis, Lb. hilgardii, and Lb. sakei (Ibrahim, 2016).

5. What are all the end products in the case of yeast and LAB fermentation?
Under anaerobic conditions the pyruvate from the citric acid cycle is further metabolized by
microorganisms into end products with the participation of enzymes from specific
microorganisms.
From yeast fermentation of pyruvate:

The reaction is basically a reduction reaction with he pyruvate reduced to lactic acid.
 Polytechnic University of the Philippines
College of Science
Department of Biology

For LAB fermentation:

Pyruvate is first converted to acetaldehyde by an enzyme in LAB (pyruvate decarboxylase)

to remove a molecule of 𝐶𝑂2 . The acetaldehyde is further reduced to ethanol by another
enzyme from LAB (alcohol dehydrogenase) to produce ethanol and 𝑁𝐴𝐷 + .

6. What is the purpose of serial dilution?

Serial dilution is done to reduce the number of microorganisms to a number which
facilitates growth in a suitable media as well as estimate the original number present in the
sample. Serial dilution is stepwise dilution of a 1 gram of the original sample mixed with 99
mL of distilled water. From the original mixture 1 mL volume of sample is diluted with 9 mL
of pure water. 1mL of this first dilution is further diluted to 10mL by 9mL of pure water.

References:
Goldstein, E. J. C., Tyrrell, K. L., & Citron, D. M. (2015). Lactobacillus Species: Taxonomic
Complexity and Controversial Susceptibilities. Clinical Infectious Diseases, 60(suppl_2),
S98–S107. https://doi.org/10.1093/cid/civ072
Ibrahim, S. A. (2016). Lactic Acid Bacteria: Lactobacillus spp.: Other Species. In Reference
Module in Food Science (p. B978008100596500857X). Elsevier.
https://doi.org/10.1016/B978-0-08-100596-5.00857-X