A comparative study of ethanol production from various agro residues by using Saccharomyces cerevisiae and Candida albicans


Jayant Mishra*, Deepesh Kumar, Sumeru Samanta and Manoj Kumar Vishwakarma

In this study, ethanol produced from fruits of pineapple, orange and sweet lime was investigated. Effect of different constant times [24 and 72 h, and 8 days (in submerged fermentation)]; pH (3.5 to 8.5), temperature (78°C) and autoclave pre-treatment (121°C, 20min) were also studied to improve the yield of ethanol in fruits. Yeast (Saccharomyces cerevisiae and Candida alb cans) are used for fermentation. Fermentation process used solid state fermentation and submerged fermentation methods. The results showed that there is a substantial increase in the quantity of ethanol produced in submerged fermentation as compared to that produced by the solid state fermentation. Optimal ph and temperatures for the better yield of ethanol were 3.5 to 8.5 and 78°C respectively. Autoclave pre treatment protected the samples from contamination and increased the volume of ethanol.

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