Production of ethanol from guava pulp by yeast strains |
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Authors: | Suchi Srivastava D.R. Modi S.K. Garg |
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Affiliation: | Department of Microbiology, Dr. Ram Manohar Lohia Avadh University, Faizabad 224 001, U.P., India |
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Abstract: | Guava pulp used for ethanol production by three yeast strains contained 10% (w/v) total sugars and was pH 4.1. Ethanol production at the optimum sugar concentration of 10%, at pH 4.1 and 30°C was 1.5%, 3.6% and 3.9% (w/v) by Saccharomyces cerevisiae MTCC 1972, Isolate-1 and Isolate-2, respectively, at 60 h fermentation. Higher sugar concentrations at 15 and 20% were inhibitory for ethanol production by all test cultures. The maximum production of ethanol at optimum natural sugar concentration (10%) of guava pulp, was 5.8% (w/v) at pH 5.0 by Isolate-2 over 36 h fermentation, which was only slightly more than the quantity of ethanol produced by Saccharomyces cerevisiae (5.0%) and Isolate-1 (5.3%) over 36 and 60h fermentation, respectively. |
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Keywords: | Ethanol fermentation guava yeast Saccharomyces cerevisiae |
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