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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)

Author(s): D.S.N Benerji | C. Ayyanna | K.Rajini | B.Srinivasara Rao | D.R.N. Banerjee

Journal: Journal of Microbial & Biochemical Technology
ISSN 1948-5948

Volume: 02;
Issue: 02;
Start page: 046;
Date: 2010;
Original page

Keywords: Mahua flower | Submerged fermentation | Yeast | Ethanol | GLC

Effect of various Physico-Chemical and Nutritionalparameter for the production of ethanol from mahua flowerusing Saccharomyces cerevisiae -3090 through submergedfermentation have been studied. Substrate mahua flowercontains 68% Total sugar. Yeast strain S.cerevisiae-3090was obtained from National Collection of IndustrialMicroorganisms (NCIM), Pune, South India. Maximumproduction of ethanol obtained at different optimizedparameters such as substrate concentration at 28%, pH at5.0, Inoculum level at 2%, Inoculum age at 48 hours,Temperature 300c, Urea at 0.06 %, Copper sulphate 3 ppm,Sodium Potassium Tartrate 1.0 g/l and fermentation periodis 48 hours is 13.450%(w/v). Effect of Sodium PotassiumTartrate and Urea showed the maximum production ofethanol. It is also conformed that the designed media issuitable for ethanol yield for large scale production.
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