PRODUCTION OF ETHANOL FROM CORN STARCH USING DIFFERENT YEAST STRAINS
Authors: *Inyang U.E, Oboh I.O, Eyo E.N
This study presents the comparison of ethanol produced from corn starch using Saccharomyces cerevisiae obtained from different sources. Saccharomyces cerevisiae (S) bought from the market place and Saccharomyces cerevisiae (B) obtained from a brewery in Nigeria were used separately and in combination (SB). The colony counts and biochemical characteristics were determined. The parameters compared were alcohol content, specific gravity, pH and volume of alcohol produced. The temperature for production was between 25 – 30 oC and the pH range was between 4 and 7. The sample inoculated with the Saccharomyces cerevisiae (B) had the highest alcoholic content of 0.61% as against the combination of the different strains of Saccharomyces cerevisiae (SB) and Saccharomyces cerevisiae (S). Saccharomyces cerevisiae (B) produced the most alcohol with volume of 520 ml after the simple distillation processes were carried out.
Affiliations: Department of Chemical and Petroleum Engineering, Faculty of Engineering, University of Uyo, Uyo, Nigeria
Keywords: Strains, Ethanol Production, Saccharomyces Cerevisiae, Alcoholic Content, Starchy Materials
Published date: 2017/06/30