ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
A comparative study of ethanol production from various agro residues by using Saccharomyces cerevisiae and Candida albicans
Jayant Mishra1*, Deepesh Kumar2, Sumeru Samanta3 and Manoj Kumar Vishwakarma4
1Department of Biotechnology and Molecular Biology, Genetech Laboratories, Biotech Park, Lucknow, India.
2Saroj Institute of Technology and Management, Lucknow, India.
3Rohilikhand Medical College Bareily, India.
4Sagar Institute of Technology and management Barabanki, India.
Accepted 02 May, 2011
Abstract
In this study, ethanol produced from fruits of pineapple, orange and sweet lime was investigated. Effect of different constant times [24 and 72 h, and 8 days (in submerged fermentation)]; pH (3.5 to 8.5), temperature (78°C) and autoclave pre-treatment (121°C, 20min) were also studied to improve the yield of ethanol in fruits. Yeast (Saccharomyces cerevisiae and Candida alb cans) are used for fermentation. Fermentation process used solid state fermentation and submerged fermentation methods. The results showed that there is a substantial increase in the quantity of ethanol produced in submerged fermentation as compared to that produced by the solid state fermentation. Optimal ph and temperatures for the better yield of ethanol were 3.5 to 8.5 and 78°C respectively. Autoclave pre treatment protected the samples from contamination and increased the volume of ethanol.
Key word: Ethanol, fruits, sugar concentration, Saccharomyces crevasse and Candida albicans.