A Comparative Study on Different Fruits Wastes Derived Ethanol using Yeast Strains (MTCC 170/ 180): Submerged vs Solid Sate Fermentation

Abstract

We present the two fermentation methodologies for the yeast induced ethanol production from grape, orange and sweet lime wastes in the presence/ absence of benzyl penicillin. Different process parameters were varied such as pH (3.5, 4, 4.5, 5); temperature (20 ^oC, 25 ^oC, 30 ^oC); type of yeast (Saccharomyces cerevisiae strain MTCC 170 and MTCC 180); type of fermentation (submerged state and solid state) and Benzyl Penicillin (addition, without addition) to work out the optimized conditions for efficient production of ethanol. The results concluded that ethanol production was relatively higher in solid state fermentation as compared to submerged state fermentation. Further, yeast strain MTCC 170 resulted in higher ethanol production. The optimized experimental condition for maximum ethanol output was pH 5 and 30 ^oC. The addition of Benzyl Penicillin further enhanced the ethanol yield. The utmost ethanol production obtained was 8.9 %, 6.5 % and 3.4 % from grape, orange and sweet lime wastes, respectively.