Impact of Tryptamine on biotic production of ethanol by Saccharomyces cerevisiae SP-25

Tryptamine, an indole alkaloid derived from the decarboxylation of nicotine sulfate, has been recognized for its regulatory influence on microbial metabolism. The present study investigates the impact of tryptamine supplementation on the biotic production of ethanol by Saccharomyces cerevisiae strain SP-25. Experimental cultures were subjected to varying concentrations of tryptamine to assess its effect on yeast growth dynamics, sugar utilization efficiency, and ethanol yield. Results demonstrated that optimal concentrations of tryptamine significantly enhanced ethanol productivity by stimulating cellular metabolism and improving fermentation kinetics. However, excessive concentrations exhibited inhibitory effects, likely due to metabolic stress and altered membrane permeability. The findings suggest that controlled application of nicotine sulfate, can modulate yeast physiology, leading to improved bioconversion efficiency in bioethanol production systems. This study highlights the potential of bioactive indole compounds as metabolic enhancers in industrial fermentation processes. It has been found that tryptamine at 7.0 x10-5M molar concentration enhances the yield of ethanol by Saccharomyces cerevisiae SP-25 to an extent of 18.085% higher in comparison to control i.e; 4.70 ml/100ml in 58 hrs of incubation period, 4.5pH and 300C temperature with 15%(w/v) molasses solution.