FERMENTATIVE PRODUCTION OF BIO-ETHANOL FROM OVER RIPENED SAPOTA FRUITS
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Date
2010
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD
Abstract
Fossil fuels depletion is one of the major issues, the world is facing at
present. The use of fossil fuels has an adverse impact on environment due to the
oxidation of CO2, SO2 and NO2 emissions. To overcome such problems, alternative
fuels such as bioethanol and biodiesel can be used as replacement for fossil fuels.
Bioethanol can be derived from biomass with different materials such as corn,
sugarcane, wood and fruits wastes that are renewable and sustainable resources,
which are easily accessible and reliable, and can help in avoiding environmental
pollution due to dumping of wastes. Currently, there is a growing interest for
ecologically sustainable bio-fuels, such as bio-ethanol produced by fermentation
from renewable sources as fuel or fuel additive.
The present investigation is carried out with the objective of isolating
ethanologenic yeasts from different sources, and alcohol production from over
ripened sapota fruits. Ten samples were obtained from different sources and pure
isolates were identified as yeast cultures based on their morphological, cultural
characters and alcohol producing ability. All isolates had alcohol producing ability
but maximum alcohol production was observed with Saccharomyces cerevisiae
MTCC-172 (67.85g/L) and isolate AMY-2 (67.80g/L) while isolate AMY-7
produced the least (29.80g/L).
Over ripened sapota fruit pulp was subjected to pectinase treatment to
increase the flowability of pulp. Different pHs, temperatures and yeast cultures were
used for optimizing the fermentation conditions for bioethanol production from over
ripened sapota fruits. It was found that pH (5.0) was suitable for higher alcohol
production than lower pH (4.0 & 4.5) with both the cultures. Higher alcohol
production was observed at controlled temperature (260C) with both cultures at
different pH conditions. It was also found that alcohol fermentation of over ripened
sapota fruits could be completed within 24 h. Alcohol production was found to be
higher (67.00g/L) with both cultures Saccharomyces cerevisiae MTCC-172 and
culture AMY-2 (58.19g/L) when the fermentation conditions pH 5.0 and 260C
temperature were used with over ripened sapota pulp as substrate.
Based on present study, it is established that over ripened sapota fruits can be
used effectively for fermentative production of alcohol with pH 5.0 and temperature
260C as fermentation conditions in 24 h.
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Keywords
FERMENTATIVE, PRODUCTION, OVER RIPENED, SAPOTA, FRUITS,