Production of Bioethanol from Papaya and Pineapple Wastes using Marine Associated Microorganisms

Anbalagan, G.; Akila, S.; Venkatramani, M.; Vinothini, S.; Bhagat, Jacky; Hussain, Adil

doi:10.13005/bbra/1410

Cited by 9 publications

(6 citation statements)

References 25 publications

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“…However, it has been shown that 25% of ethanol is required to inactivate Enterococcus faecalis effectively [65]. Natural fruit peel fermentation produces a low concentration of ethanol [66] of merely 5.4% to 13% at best, with the addition of dry yeast [67,68]. As this potential confounding factor is considered to be insignificant in previous studies, the alcohol concentration was hence not measured in the present study.…”

Section: Discussionmentioning

confidence: 98%

Antimicrobial Efficacy of Fruit Peels Eco-Enzyme against Enterococcus faecalis: An In Vitro Study

Mavani

Tew

Wong

et al. 2020

IJERPH

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Sodium hypochlorite (NaOCl), an effective endodontic irrigant against Enterococcus faecalis (EF), is harmful to periapical tissues. Natural pineapple-orange eco-enzymes (M-EE) and papaya eco-enzyme (P-EE) could be potential alternatives. This study aimed to assess the antimicrobial efficacy of M-EE and P-EE at different concentrations and fermentation periods against EF, compared to 2.5% NaOCl. Fermented M-EE and P-EE (3 and 6 months) at various concentrations were mixed with EF in a 96-well plate incubated for 24 h anaerobically. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of M-EE and P-EE were determined via EF growth observation. EF inhibition was quantitatively measured and compared between different irrigants using the one-way analysis of variance (ANOVA), and different fermentation periods using the independent-samples T-test. M-EE and P-EE showed MIC at 50% and MBC at 100% concentrations. There was no significant difference in antimicrobial effect when comparing M-EE and P-EE at 50% and 100% to 2.5% NaOCl. P-EE at 6 months fermentation exhibited higher EF inhibition compared to 3 months at concentrations of 25% (p = 0.017) and 0.78% (p = 0.009). The antimicrobial properties of M-EE and P-EE, at both 100% and 50% concentrations, are comparable to 2.5% NaOCl. They could therefore be potential alternative endodontic irrigants, but further studies are required.

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Section: Discussionmentioning

confidence: 98%

Antimicrobial Efficacy of Fruit Peels Eco-Enzyme against Enterococcus faecalis: An In Vitro Study

Mavani

Tew

Wong

et al. 2020

IJERPH

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“…The fermentation process was a monoglucose hydrolysis reaction to Ethanol (C2H5OH) synthesis [5], [18], [20]. Banana (Musa acuminata balbisiana) peel had a carbohydrates content of 1-20 g/ 100 g as glucose resources, thus bioethanol producing [21,22].…”

Section: Resultsmentioning

confidence: 99%

“…Yeast (Saccharomyces cerevisae) could be gotten easily, it obtained hydrolysis enzyme to convert carbohydrate to bioethanol in water solvent effectively [18,19]. In this research, Banana peel pulp was fermented by yeast solution.…”

Section: Introductionmentioning

confidence: 99%

Analysis and Characterization of Bioethanol from Banana (Musa acuminata Balbisiana) Peel Pulp by Yeast Enzymatic Production

Widhyahrini

Hidayat

2019

J. Kartika Kimia

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Banana (Musa acuminata balbisiana) peel had some potential using, especially in bioethanol. It was indicated that Banana peel (Musa acuminata balbisiana) had carbohydrates abundance. Banana (Musa acuminata balbisiana) peel can be cropped in some season, not only in a specific seasons. So that, Banana (Musa acuminata balbisiana) peel could be gotten easily. Banana (Musa acuminata balbisiana) peel as the trash is usually thrown away or animal feed needed. Banana (Musa acuminata balbisiana) peel had carbohydrate higher content, so it gave a lot of potential in bioethanol application. But, we needed to understand about the results of fermentation process. Characterization had been done to understand the fermentation of Banana peel product. The raw materials gotten from dried Banana peel with the amount of 50 gram in each of 100 ml beaker glass. The yeast solution had been made in 15% (w/v), 25% (w/v), and 35% (w/v) in water solvent. The fermentation process was carried out during 96 hours, then the clear liquid was separated by decantation process from the mixture. The distillation process was done to purify the product on 80 ℃. The distillate was measured by Fourier Transform Infrared (FTIR) spectroscopy to identify the specific peaks. The FTIR measurement was used Octagonal Cell Windows FTIR Prestige 21 Shimadzu. The FTIR spectrum showed characteristic peaks of bioethanol at 3404.01 cm -1 (-OH bonds); 2933.54 cm -1 (-C-H bonds); and 1011.06 cm -1 (-C-O bonds). From the FTIR analysis could be concluded that fermentation of Banana peel gave bioethanol

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“…Byproducts of food processing plant represent a major disposal problem for the industry concerned, but they are also promising sources of biomaterials. These biomaterials can be used as substrates for bioethanol production [4].…”

Section: Food Wastementioning

confidence: 99%

Production of Fame Using Waste Papaya Seeds by Different Experimental Conditions in a Batch System

2017

IJAERD

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Production of Bioethanol from Papaya and Pineapple Wastes using Marine Associated Microorganisms

Abstract: Rapid increase in energy consumption and depletion of fossil fuel has lead to an extensive research in the field of alternative fuel. In this context, bioethanol has been reported as an alternative fuel because it is renewable, non toxic

Cited by 9 publications

References 25 publications

Antimicrobial Efficacy of Fruit Peels Eco-Enzyme against Enterococcus faecalis: An In Vitro Study

Antimicrobial Efficacy of Fruit Peels Eco-Enzyme against Enterococcus faecalis: An In Vitro Study

Analysis and Characterization of Bioethanol from Banana (Musa acuminata Balbisiana) Peel Pulp by Yeast Enzymatic Production

Production of Fame Using Waste Papaya Seeds by Different Experimental Conditions in a Batch System

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