Ethanol production from lignocellulosic materials by fermentation process using yeast

Abstract

Rapid industrialization and growing population result to high demand for energy. Depletion and rise in price of petroleum as well as environmental pollution necessitates the need for alternative source of fuel, hence bioethanol production. Rice bran (Oryza sativa), Corn bran (Zea mays) and Sorghum bran (Sorghum guinense) and saw dusts of Khaya senegalensis (Red wood), Terminalia superba (Black wood), Gmelina arborea (White wood), were used for the study. The yeasts used for the study were isolated from fermented beverages (Sorghum beer, Millet beverage and Palm wine). The results of the lignocellulosic biomass of white saw dust, red saw dust, black saw dust, rice bran, corn bran and sorghum bran revealed cellulose components as 77.78%, 75.55%, 68.59%, 64.83%, 54.82% and 55.14% respectively. A total of 25 yeasts were isolates and identified using API 20C AUX strip. The yeast isolates, K2, B5, B7 and P1 had the highest ethanol tolerance value of 14%. The results showed that the ethanol-producing ability of the yeast isolates ranged from 4.1% to 10.3%. Fourier Transform Infrared Spectrophotometer (FTIR) and Gas Chromatography and Mass Spectrometry (GC-MS) analyses showed that ethanol is the main compound produced by yeasts from the lignocellulosic materials. This study revealed that Saccharomyces cerevisiae isolated from palm wine (P1) is best in ethanol production and tolerance, and this high prolific strain can be exploited or engineered for ethanol production. Therefore, Lignocellulosic biomasses are recommended as raw materials for producing ethanol, which is a promising alternative energy source as against the depleting petroleum.

Effect of Saccharomyces cerevisiae – Induced Fermentation on the Antioxidant Property of Roselle Calyx Aqueous Extract

“…Earlier reports have confirmed that local beverages are good sources of Saccharomyces cerevisiae [19], [20]. Bakare et al [4] documented that Saccharomyces cerevisiae isolated from palm wine have high tolerance to ethanol. The result of this study agrees with the work of Kurtzman and Fell [21] who stated that Saccharomyces cerevisiae isolated from palm wine have ovoid shape, creamy colour and ability to ferment sugars.…”

“…Fruit juice has been used to produce alcoholic beverage using Saccharomyces cerevisiae strains and each strain has its own characteristics and impacts special properties [3]. Saccharomyces cerevisiae strains have been reported to be best in ethanol tolerance and production [4].…”

Saccharification and Fermentation of Cellulolytic Agricultural Biomass to Bioethanol using Locally Isolated Aspergillus niger S48 and Kluyveromyces sp. Y2, respectively

“…The fast rise of industrialization as well as population explosion demands that alternative sources of energy should be explored. Production of bioethanol using plant biomass or plant residues has been a viable option for this alternative [1]. Availability of energy is essential to the development of third world countries.…”

“…The use of starchy and sugary agricultural substrates has been substantially employed for bioethanol production, competing with human and animal foods and feeds. Therefore, there is a need to search for other suitable substrates that can be used for bioethanol production without affecting the human food supply [1]. This is one of the reasons why the attention of researchers shifted to lignocellulosic plant biomass for bioethanol production.…”

Screening of fungi isolates from soil, pulp waste water and rotten wood for cellulase producing potentials

“…The demand for energy from is increasing due to growing population and industrialization (Bakare et al, 2019), and Agricultural and industrial wastes are among the causes of environmental pollution (Milala et al, 2005). These wastes which includes cereal straws, leaves, corn cobs, rice bran, wheat bran sugarcane baggers are highly underutilized in Africa and Nigeria in particular (Milala al.…”