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Abstract
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)
D.S.N Benerji, C. Ayyanna, K.Rajini, B. Srinivasa Rao, D.R.N. Banerjee, K. Swaroopa Rani and G. Rajkumar
Effect of various Physico-Chemical and Nutritional parameter for the production of ethanol from mahua flower using Saccharomyces cerevisiae -3090 through submerged fermentation have been studied. Substrate mahua flower contains 68% Total sugar. Yeast strain S.cerevisiae-3090 was obtained from National Collection of Industrial Microorganisms (NCIM), Pune, South India. Maximum production of ethanol obtained at different optimized parameters such as substrate concentration at 28%, p H at 5.0, 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 period is 48 hours is 13.450%(w/v). Effect of Sodium Potassium Tartrate and Urea showed the maximum production of ethanol. It is also conformed that the designed media is suitable for ethanol yield for large scale production.