Studies on Physico-Chemical and Nutritional Parameters for the Production of Ethanol from Mahua Flower (Madhuca indica) Using Saccharomyces Cerevisiae ? 3090 Through Submerged Fermentation (smf)

Abstract

Effect of various Physico-Chemical and Nutritional parameter for the production of ethanol from mahua flower using Saccharomyces cerevisiae -3090 through submerged fermentation have been studied. Substrate mahua flower contains 68% Total sugar. Yeast strain S.cerevisiae-3090 was obtained from National Collection of Industrial Microorganisms (NCIM), Pune, South India. Maximum production of ethanol obtained at different optimized parameters such as substrate concentration at 28%, p H at 5.0, Inoculum level at 2%, Inoculum age at 48 hours, Temperature 30 0 c, Urea at 0.06 %, Copper sulphate 3 ppm, Sodium Potassium Tartrate 1.0 g/l and fermentation period is 48 hours is 13.450%(w/v). Effect of Sodium Potassium Tartrate and Urea showed the maximum production of ethanol. It is also conformed that the designed media is suitable for ethanol yield for large scale production.

Production of ethanol from alkali-pretreated sugarcane bagasse under the influence of different process parameters

“…These results indicate that yeast cells easily utilized various nitrogen sources to metabolize nitrogenous substances for their growth and other metabolic activities. A similar trend towards an increase in the yield of ethanol by S. cerevisiae 3090 in the presence of nitrogen sources has also been reported in another investigation (Benerji et al 2010).…”

Bioethanol production from sweet potato (Ipomoea batatas L.) flour using co-culture of Trichoderma sp. and Saccharomyces cerevisiae in solid-state fermentation

“…This could be due to the inhibitory activity of the nitrogen sources. Benerji et al (2010) reported higher ethanol production (13.29%, w/v) in the presence of urea (0.06 %) from mahula flower by using S. cerevisiae. In another study, Laopaiboon et al (2009) reported higher ethanol production (120.68 ± 0.54 g/ l) in the presence of peptone (5g/l) and yeast extract (3g/l) in sweet sorghum juice.…”

Effect of Some Fermentation Parameters on Ethanol Production from Beet Molasses by <i>Saccharomyces cerevisiae</i> CAIM13

“…Alshiyab et al (2009) reported that by using bigger reactor size, the effect of gaseous products in fermentation medium was reduced and enhanced both bacterial productivity and biomass concentration, where Brethauer and Wyman (2010) reported that some continuous fermentations are now employed for commercial ethanol production from cane sugar and corn to take advantage of higher volumetric productivity, reduced labor costs, and reduced vessel down time for cleaning and filling.…”

“…The ethanol was determined by the oxidation method (Benerji et al, 2010). Fermentation efficiency (%) was determined as (Sedha et al, 1984):…”