African Journal of Biotechnology

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Bioethanol production from Curcubita pepo and Opilia amentacea fruits using four strains of Saccharomyces cerevisiae

KM Novidzro, KA Agbodan, O Simalou, KH Koumaglo


Ethanol is commercially produced by fermenting agricultural products that contain high sugar or starch contents. In this study, the juices of Opilia amentacea and Curcubita pepo were used to produce bioethanol. A mixture of Urea (CON2H4), monosodium glutamate (C5H8NNaO4), potassium dihydrogen phosphate (KH2PO4), and magnesium sulfate heptahydrate (MgSO4.7H2O) is used to promote batch ethanol production with four strains of Saccharomyces cerevisiae as the fermenting organisms. The results obtained have shown that the nutrients mixture significantly affected kinetic parameters and enhanced bioethanol production. Subsequently, the highest outputs of 60.72 ± 0.68 and 50.93 ± 1.61 g ethanol/kg were obtained respectively with O. amentacea and C. pepo. In the same time, 460.97 ± 8.66 g ethanol/kg were got as maximum output from sucrose (NG).

Keywords: Fruit juices, enrichment, Saccharomyces cerevisiae, fermentation, bioethanol

African Journal of Biotechnology, Vol 13(31) 3715-3723
AJOL African Journals Online