FERMENTATIVE PRODUCTION OF BIO-ETHANOL FROM OVER RIPENED SAPOTA FRUITS

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dc.contributor.advisorSUBHASH REDDY, R
dc.contributor.authorYELPALE MANOJ MARUTI
dc.date.accessioned2016-08-10T15:18:05Z
dc.date.available2016-08-10T15:18:05Z
dc.date.issued2010
dc.description.abstractFossil 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/71983
dc.language.isoenen_US
dc.publisherACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABADen_US
dc.relation.ispartofseriesD8597;
dc.subAgricultural Microbiology
dc.subjectFERMENTATIVE, PRODUCTION, OVER RIPENED, SAPOTA, FRUITS,en_US
dc.these.typeM.Sc
dc.titleFERMENTATIVE PRODUCTION OF BIO-ETHANOL FROM OVER RIPENED SAPOTA FRUITSen_US
dc.typeThesisen_US
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