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EFFECT OF CULTURAL CONDITION ON PRODUCTION OF ETHANOL FROM ROTTEN APPLE WASTE BY SACCHAROMYCES CEREVISIAE STRAINING

Arifa Tahir, Sarwar S

Abstract


The present study describes the ethanol fermentation from apple waste by locally isolated yeast strain. Fifteen yeast strains were isolated from soil and apples.  The culture with maximum ethanol production (8.3%) was identified and designated as Saccharomyces cerevisiae LCY-08. A study was taken up to evaluate the role of some fermentation parameters like substrate concentration, temperature, pH, inoculum size, inoculum age, aeration and time course on ethanol production from apple juice. The results indicated that the inoculum prepared in apple juice has more potential for ethanol production. Free cell gave maximum ethanol production (9.8%) with inoculum size 8% (v/v) at 32.5oC, pH 6.5, after 96h. of incubation. This study could establish the effective utilization of apple juice for bioethanol production with optimized fermentation parameters using yeast.


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DOI: http://dx.doi.org/10.21065/19257430.12.2

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