Bioethanol Production from Banana (Musa Sapeintum) Peels Waste Using Co-Cultures of Aspergillus Niger and Saccharomyces Cerevisiae

Description

– Bioethanol Production from Banana (Musa Sapeintum) Peels Waste Using Co-Cultures of Aspergillus Niger and Saccharomyces Cerevisiae –

Download Bioethanol Production from Banana (Musa Sapeintum) Peels Waste Using Co-Cultures of Aspergillus Niger and Saccharomyces Cerevisiae. Microbiology students who are writing their projects can get this material to aid their research work.

Abstract

Bioethanol in this study was produced from banana peels using the process of submerged fermentation, Aspergillus niger and Saccharomyces cerevisiae were the microorganisms used which were previously isolated from soil and burukutu respectively.

The fermentation medium was composed of 5% inoculum of A. niger and S. cerevisiae respectively. The ethanol yield after fermentation was determined by checking its specific gravity after distillation and the value obtained was compared with that of a standard ethanol.

The effects of substrate concentration, pH, temperature and time on ethanol yield were determined. After fermentation, ethanol yield was found to be maximum at 8% substrate concentration (9.66%), pH 5.5 (10.52%), 35^oC (12.63%) for (3) days.

However ethanol yield was influenced by many factors especially temperature, pH, substrate concentration and time.

Introduction

Bio-ethanol is an alternative source of energy and has received special attention worldwide due to the depletion of fossil fuels, under such circumstances a novel approach is essential to use renewable substrates such as fruit wastes to produce ethanol (Brooks, 2008).

Banana is one of the major foods that constitute the principal food resources in the world and occupied the fourth world rank of the most significant foodstuffs after rice, corn and milk (INIBAP, 2002).

Banana peels are not considered very useful and are therefore dried, ground, pelletized, and sold to the feed manufacturers at a low price (Mamma et al., 2008).

Though banana peel is a fruit residue, it accounts for about 30-40% of the total  fruit weight and contains carbohydrates, proteins, and fibre in significant amounts (Emaga et al., 2008).

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