Impact of different nitrogen sources, initial pH and varying inoculum size on the fermentation potential of <i>Saccharomyces cerevisiae</i> on wort obtained from sorghum substrate

Patrick Othuke Akpoghelie; Great Iruoghene Edo; Khawla A. Kasar; Khalid Zainulabdeen; Emad Yousif; Athraa Abdulameer Mohammed; Agatha Ngukuran Jikah; Gracious Okeoghene Ezekiel; Joseph Oghenewogaga Owheruo; Ufuoma Ugbune; Huzaifa Umar; Helen Avuokerie Ekokotu; Ephraim Evi Alex Oghroro; Priscillia Nkem Onyibe; Lauretta Dohwodakpo Ekpekpo; Endurance Fegor Isoje; Joy Johnson Agbo; Patrick Othuke Akpoghelie; Great Iruoghene Edo; Khawla A. Kasar; Khalid Zainulabdeen; Emad Yousif; Athraa Abdulameer Mohammed; Agatha Ngukuran Jikah; Gracious Okeoghene Ezekiel; Joseph Oghenewogaga Owheruo; Ufuoma Ugbune; Huzaifa Umar; Helen Avuokerie Ekokotu; Ephraim Evi Alex Oghroro; Priscillia Nkem Onyibe; Lauretta Dohwodakpo Ekpekpo; Endurance Fegor Isoje; Joy Johnson Agbo

doi:10.48130/fmr-0024-0012

Nitrogen content (% w/v)	Nitrogen source	Fermentation period (h)
Nitrogen content (% w/v)	Nitrogen source	0	24	48	72
0.025	Ammonium nitrate	5.20 ± 0.00	4.86 ± 0.01^b	4.29 ± 0.01^b	3.85 ± 0.01^b
	Ammonium sulfate	5.29 ± 0.00	4.61 ± 0.01^a	4.21 ± 0.01^a	3.83 ± 0.02^b
	Urea	5.39 ± 0.00	4.90 ± 0.01^c	4.38 ± 0.01^c	3.86 ± 0.01^b
	Control	5.90 ± 0.00	5.50 ± 0.01^d	4.90 ± 0.01^d	4.20 ± 0.01^a
0.05	Ammonium nitrate	5.28 ± 0.00	4.58 ± 0.01^c	3.99 ± 0.01^b	3.79 ± 0.01
	Ammonium sulfate	5.34 ± 0.00	4.56 ± 0.01^c	3.95 ± 0.02^c	3.74 ± 0.01
	Urea	5.42 ± 0.00	4.67 ± 0.01^b	4.02 ± 0.01^b	3.85 ± 0.01
	Control	5.90 ± 0.00	5.50 ± 0.01^a	4.90 ± 0.00^a	4.20 ± 0.01
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 1.

Effect of different nitrogen sources on pH of wort during fermentation by S. cerevisiae.

Nitrogen content (% w/v)	Nitrogen source	Fermentation period (h)
Nitrogen content (% w/v)	Nitrogen source	0	24	48	72
0.025	Ammonium nitrate	15.80 ± 0.00	12.73 ± 0.01^b	9.10 ± 0.02^b	6.57 ± 0.01^b
	Ammonium sulfate	15.80 ± 0.00	11.50 ± 0.12^d	8.40 ± 0.06^d	6.10 ± 0.23^b
	Urea	15.80 ± 0.00	12.00 ± 0.12^c	10.77 ± 0.02^c	6.40 ± 0.23^b
	Control	15.80 ± 0.00	13.20 ± 0.06^a	11.80 ± 0.01^a	8.80 ± 0.06^a
0.05	Ammonium nitrate	15.80 ± 0.00	11.90 ± 0.02^b	8.73 ± 0.01^b	5.77 ± 0.04^b
	Ammonium sulfate	15.80 ± 0.00	10.60 ± 0.02^c	7.50 ± 0.06^c	4.93 ± 0.02^b
	Urea	15.80 ± 0.00	11.53 ± 0.22^b	8.30 ± 0.06^b	5.20 ± 0.06^b
	Control	15.80 ± 0.00	13.20 ± 0.01^a	11.80 ± 0.06^a	8.77 ± 0.04^a
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 2.

Effect of different nitrogen sources on total soluble sugar ( °Brix) of wort during Fermentation by S. cerevisiae.

Nitrogen content (% w/v)	Nitrogen source	Fermentation period (h)
Nitrogen content (% w/v)	Nitrogen source	0	24	48	72
0.025	Ammonium nitrate	1.07 ± 0.00	1.05 ± 0.00^b	1.04 ± 0.00^b	1.02 ± 0.00^c
	Ammonium sulfate	1.07 ± 0.00	1.05 ± 0.00^b	1.03 ± 0.00^c	1.02 ± 0.00^c
	Urea	1.07 ± 0.00	1.05 ± 0.00^b	1.04 ± 0.00^b	1.03 ± 0.00^b
	Control	1.07 ± 0.00	1.06 ± 0.00^a	1.05 ± 0.00^a	1.04 ± 0.00^a
0.05	Ammonium nitrate	1.07 ± 0.00	1.05 ± 0.00^b	1.03 ± 0.00^c	1.02 ± 0.00^c
	Ammonium sulfate	1.07 ± 0.00	1.04 ± 0.00^c	1.03 ± 0.00^c	1.02 ± 0.00^c
	Urea	1.07 ± 0.00	1.05 ± 0.00^b	1.04 ± 0.00^b	1.03 ± 0.00^b
	Control	1.07 ± 0.00	1.06 ± 0.00^a	1.05 ± 0.00^a	1.04 ± 0.00^a
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 3.

Effect of different nitrogen sources on specific gravity of wort during fermentation by S. cerevisiae.

Nitrogen content (% w/v)	Nitrogen source	Fermentation period (h)
Nitrogen content (% w/v)	Nitrogen source	0	24	48	72
0.025	Ammonium nitrate	1.45 ± 0.01^b	2.27 ± 0.01^c	2.83 ± 0.02^b	3.26 ± 0.01^a
	Ammonium sulfate	1.40 ± 0.00^c	2.39 ± 0.01^b	2.93 ± 0.02^b	3.34 ± 0.02^a
	Urea	1.36 ± 0.00^d	2.22 ± 0.01^d	2.68 ± 0.01^c	3.17 ± 0.02^b
	Control	1.58 ± 0.00^a	2.50 ± 0.01^a	3.04 ± 0.02^a	3.05 ± 0.03^b
0.05	Ammonium nitrate	1.20 ± 0.00^d	2.51 ± 0.01^b	3.25 ± 0.03^a	3.57 ± 0.01^a
	Ammonium sulfate	1.38 ± 0.01^b	2.55 ± 0.01^a	3.35 ± 0.03^a	3.65 ± 0.03^a
	Urea	1.34 ± 0.01^c	2.42 ± 0.01^c	2.97 ± 0.04^b	3.17 ± 0.07^b
	Control	1.58 ± 0.00^a	2.52 ± 0.01^b	3.00 ± 0.06^b	3.03 ± 0.04^c
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 4.

Effect of different nitrogen sources on titratable acidity (%) of wort during fermentation by S. cerevisiae.

Nitrogen content (% w/v)	Nitrogen source	Fermentation period (h)
Nitrogen content (% w/v)	Nitrogen source	0	24	48	72
0.025	Ammonium nitrate	0.00 ± 0.00	2.77 ± 0.01^a	3.01 ± 0.01^b	3.91 ± 0.00^b
	Ammonium sulfate	0.00 ± 0.00	2.89 ± 0.01^a	3.25 ± 0.03^a	4.25 ± 0.03^a
	Urea	0.00 ± 0.00	2.73 ± 0.02^b	3.10 ± 0.06^c	3.77 ± 0.15^c
	Control	0.00 ± 0.00	2.48 ± 0.01^c	2.82 ± 0.02^d	3.43 ± 0.08^d
0.05	Ammonium nitrate	0.00 ± 0.00	2.89 ± 0.01^b	3.24 ± 0.02^c	4.21 ± 0.01^b
	Ammonium sulfate	0.00 ± 0.00	3.05 ± 0.03^a	3.55 ± 0.03^a	4.47 ± 0.02^a
	Urea	0.00 ± 0.00	2.93 ± 0.02^b	3.35 ± 0.03^b	4.05 ± 0.13^c
	Control	0.00 ± 0.00	2.55 ± 0.03^c	3.15 ± 0.03^c	3.59 ± 0.05^c
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 5.

Effect of different nitrogen sources on alcohol content (%) of wort during fermentation by S. cerevisiae.

pH	Fermentation period (h)
pH	0	24	48	72
4.00	4.00 ± 0.00	3.97 ± 0.01^c	3.90 ± 0.01^b	3.51 ± 0.01^b
4.50	4.50 ± 0.00	4.24 ± 0.02^b	3.87 ± 0.01^c	3.51 ± 0.01^b
5.00	5.00 ± 0.00	3.97 ± 0.01^c	3.67 ± 0.02^e	3.43 ± 0.01^c
5.50	5.50 ± 0.00	3.75 ± 0.01^c	3.56 ± 0.01^f	3.38 ± 0.01^a
6.00	6.00 ± 0.00	4.06 ± 0.04^b	3.74 ± 0.01^d	3.46 ± 0.01^c
6.50	6.50 ± 0.00	5.37 ± 0.01^a	3.92 ± 0.01^a	3.76 ± 0.03^a
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 6.

Effect of varied initial pH on pH of wort during fermentation by S. cerevisiae.

pH	Fermentation period (h)
pH	0	24	48	72
4.00	15.80 ± 0.00	13.57 ± 0.09^a	9.70 ± 0.12^b	7.83 ± 0.07^b
4.50	15.80 ± 0.00	12.60 ± 0.12^b	8.30 ± 0.06^c	7.57 ± 0.03^b
5.00	15.80 ± 0.00	11.15 ± 0.29^c	7.90 ± 0.06^d	6.30 ± 0.06^c
5.50	15.80 ± 0.00	10.33 ± 0.09^d	6.80 ± 0.06^e	4.33 ± 0.09^d
6.00	15.80 ± 0.00	11.43 ± 0.09^c	8.08 ± 0.02^c	7.03 ± 0.02^b
6.50	15.80 ± 0.00	13.90 ± 0.06^a	11.05 ± 0.03^a	8.90 ± 0.06^a
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 7.

Effect of varied initial pH on total soluble sugar ( °Brix) of wort during fermentation by S. cerevisiae.

pH	Fermentation period (h)
pH	0	24	48	72
4.00	1.07 ± 0.00	1.06 ± 0.00^a	1.04 ± 0.00^b	1.03 ± 0.00^b
4.50	1.07 ± 0.00	1.05 ± 0.00^b	1.04 ± 0.00^b	1.02 ± 0.00^c
5.00	1.07 ± 0.00	1.05 ± 0.00^b	1.03 ± 0.00^c	1.02 ± 0.00^c
5.50	1.07 ± 0.00	1.04 ± 0.00^c	1.03 ± 0.00^c	1.02 ± 0.00^c
6.00	1.07 ± 0.00	1.05 ± 0.00^b	1.03 ± 0.00^c	1.02 ± 0.00^c
6.50	1.07 ± 0.00	1.06 ± 0.00^a	1.05 ± 0.00^a	1.04 ± 0.00^a
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 8.

Effect of varied initial pH on specific gravity of wort during fermentation by S. cerevisiae.

pH	Fermentation period (h)
pH	0	24	48	72
4.00	1.39 ± 0.01^d	1.76 ± 0.01^d	3.22 ± 0.11^b	3.61 ± 0.01^b
4.50	1.52 ± 0.01^c	2.26 ± 0.01^c	3.27 ± 0.01^b	3.76 ± 0.01^b
5.00	2.55 ± 0.03^a	2.93 ± 0.09^b	3.39 ± 0.01^b	3.82 ± 0.01^a
5.50	2.84 ± 0.02^a	3.52 ± 0.01^a	3.75 ± 0.03^a	3.88 ± 0.01^a
6.00	1.78 ± 0.01^b	2.48 ± 0.01^b	3.29 ± 0.01^b	3.79 ± 0.02^b
6.50	1.22 ± 0.01	1.44 ± 0.01^e	3.17 ± 0.01^b	3.39 ± 0.01^c
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 9.

Effect of varied initial pH on titratable acidity (%) of wort during fermentation by S. cerevisiae.

pH	Fermentation period (h)
pH	0	24	48	72
4.00	0.00 ± 0.00	2.18 ± 0.01^b	3.77 ± 0.01^a	4.12 ± 0.01^a
4.50	0.00 ± 0.00	2.41 ± 0.01^b	3.49 ± 0.00^b	4.25 ± 0.03^a
5.00	0.00 ± 0.00	2.60 ± 0.01^a	3.33 ± 0.02^b	4.38 ± 0.01^a
5.50	0.00 ± 0.00	2.79 ± 0.01^a	3.76 ± 0.01^a	4.43 ± 0.01^a
6.00	0.00 ± 0.00	2.22 ± 0.01^b	3.16 ± 0.01^b	4.29 ± 0.01^a
6.50	0.00 ± 0.00	2.19 ± 0.00^b	2.89 ± 0.01^c	3.61 ± 0.01^b
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 10.

Effect of varied initial pH on alcohol content (%) of wort during fermentation by S. cerevisiae.

Inoculum size (cells/ml)	Fermentation period (h)
Inoculum size (cells/ml)	0	24	48	72
1.24 × 10⁸	5.50 ± 0.00	3.41 ± 0.01^b	3.39 ± 0.01^c	3.33 ± 0.01^c
2.48 × 10⁸	5.50 ± 0.00	3.46 ± 0.01^b	3.40 ± 0.01^b	3.37 ± 0.01^b
3.72 × 10⁸	5.50 ± 0.00	3.50 ± 0.01^a	3.45 ± 0.01^b	3.41 ± 0.01^b
4.96 × 10⁸	5.50 ± 0.00	3.52 ± 0.01^a	3.46 ± 0.01^b	3.44 ± 0.01^b
6.20 × 10⁸	5.50 ± 0.00	3.55 ± 0.01^a	3.49 ± 0.00^b	3.48 ± 0.00^b
7.44 × 10⁸	5.50 ± 0.00	3.58 ± 0.01^a	3.52 ± 0.01^a	3.51 ± 0.01^a
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 11.

Effect of varied inoculum size on pH of wort during fermentation by S. cerevisiae.

Inoculum size (cells/ml)	Fermentation period (h)
Inoculum size (cells/ml)	0	24	48	72
1.24 × 10⁸	15.80 ± 0.00	10.47 ± 0.09^c	7.17 ± 0.01^d	6.30 ± 0.06^b
2.48 × 10⁸	15.80 ± 0.00	10.70 ± 0.06^b	7.20 ± 0.12^d	6.73 ± 0.07^b
3.72 × 10⁸	15.80 ± 0.00	10.77 ± 0.09^b	7.43 ± 0.09^c	6.67 ± 0.09^b
4.96 × 10⁸	15.80 ± 0.00	10.90 ± 0.06^b	7.63 ± 0.15^b	6.80 ± 0.06^b
6.20 × 10⁸	15.80 ± 0.00	11.53 ± 0.03^a	7.77 ± 0.09^b	6.80 ± 0.00^b
7.44 × 10⁸	15.80 ± 0.00	11.60 ± 0.06^a	8.07 ± 0.07^a	6.97 ± 0.12^a
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 12.

Effect of varied inoculum size on total soluble sugar ( °Brix) of wort during fermentation by S. cerevisiae.

Inoculum size (cells/ml)	Fermentation period (h)
Inoculum size (cells/ml)	0	24	48	72
1.24 × 10⁸	1.07 ± 0.00	1.04 ± 0.00^b	1.03 ± 0.00^b	1.02 ± 0.01^c
2.48 × 10⁸	1.07 ± 0.00	1.04 ± 0.00^b	1.03 ± 0.00^b	1.03 ± 0.00^b
3.72 × 10⁸	1.07 ± 0.00	1.04 ± 0.00^b	1.03 ± 0.00^b	1.03 ± 0.00^b
4.96 × 10⁸	1.07 ± 0.00	1.05 ± 0.00^a	1.03 ± 0.00^b	1.03 ± 0.00^b
6.20 × 10⁸	1.07 ± 0.00	1.05 ± 0.00^a	1.03 ± 0.00^b	1.03 ± 0.00^b
7.44 × 10⁸	1.07 ± 0.00	1.05 ± 0.00^a	1.04 ± 0.00^a	1.04 ± 0.00^a
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 13.

Effect of varied inoculum size on specific gravity of wort during fermentation by S. cerevisiae.

Inoculum size (cells/ml)	Fermentation period (h)
Inoculum size (cells/ml)	0	24	48	72
1.24 × 10⁸	2.86 ± 0.01^a	3.81 ± 0.01^a	3.90 ± 0.02^a	4.18 ± 0.01^a
2.48 × 10⁸	2.82 ± 0.01^a	3.69 ± 0.01^b	3.87 ± 0.01^a	4.11 ± 0.01^a
3.72 × 10⁸	2.71 ± 0.00^c	3.64 ± 0.01^b	3.78 ± 0.01^a	3.91 ± 0.01^b
4.96 × 10⁸	2.56 ± 0.01^d	3.61 ± 0.01^b	3.74 ± 0.01^a	3.79 ± 0.01^b
6.20 × 10⁸	2.50 ± 0.11^d	3.49 ± 0.01^c	3.64 ± 0.01^b	3.74 ± 0.01^b
7.44 × 10⁸	1.88 ± 0.01^a	3.42 ± 0.01^c	3.52 ± 0.02^b	3.66 ± 0.01^b
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 14.

Effect of varied inoculum size on titratable acidity (%) of wort during fermentation by S. cerevisiae.

Inoculum size (cells/ml)	Fermentation period (h)
Inoculum size (cells/ml)	0	24	48	72
1.24 × 10⁸	0.00 ± 0.00	2.74 ± 0.01^a	3.73 ± 0.01^a	4.60 ± 0.01^a
2.48 × 10⁸	0.00 ± 0.00	2.39 ± 0.01^b	3.43 ± 0.02^b	4.53 ± 0.01^a
3.72 × 10⁸	0.00 ± 0.00	2.51 ± 0.01^b	3.27 ± 0.02^b	4.10 ± 0.06^b
4.96 × 10⁸	0.00 ± 0.00	2.33 ± 0.01^b	3.18 ± 0.02^b	3.88 ± 0.01^c
6.20 × 10⁸	0.00 ± 0.00	2.45 ± 0.01^b	3.83 ± 0.01^a	3.29 ± 0.01^c
7.44 × 10⁸	0.00 ± 0.00	2.48 ± 0.01^b	3.22 ± 0.02^b	3.12 ± 0.01^c
Values are expressed as mean ± standard deviation of triplicates. Note: All similar lower case letters within a column show means that are not significantly different (p > 0.05).

Table 15.

Effect of varied inoculum size on alcohol content (%) of wort during fermentation by S. cerevisiae.