Use of Saccharomyces cerevisiae and Zymomonas mobilis for bioethanol production from sugar beet pulp and raw juice

  • Małgorzata Gumienna
  • Katarzyna Szambelan
  • Małgorzata Lasik
  • Henryk Jeleń
  • Zbigniew Czarnecki

Abstract

Biofuels have received great attention as an alternative energy source mainly due to limited oil reserves. Bioethanol can be produced from wide range of raw materials like starch, sucrose and cellulosic based sources. Sugar beet and raw juice, as its intermediate product, constitute very profitable substrates for bioethanol production, considering content of easy available fermentable sugars. In this study, sugar beet pulp and raw juice were fermented with Saccharomyces cerevisiae distillery yeasts and bacterium Zymomonas mobilis. Different medium dilution rate as well as yeasts preparations (Fermiol, Safdistil C-70) were investigated. Fermentation was run for 72 h at 30°C. Quality of obtained raw distillates was evaluated using GC method. S. cerevisiae distillery yeasts turned out to be more favourable microorganism than bacterium Z. mobilis for sucrose material fermentation. The ethanol yield obtained from sugar beet pulp and raw juice was 84 and 95% of theoretical yield, respectively. Fermentation of sugar beet raw juice obtained by pressing without enzymatic treatment yielded higher ethanol efficiency as compared to raw juice pressed with enzyme. Dilution ratio 1:1 for fermentation medium appeared to be profitable for effective fermentation process.

Keywords: Sugar beet roots, raw juice, fermentation, bioethanol, Saccharomyces cerevisiae, Zymomonas mobilis

African Journal of BiotechnologyVol. 12(18), pp. 2464-2470

Author Biographies

Małgorzata Gumienna
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Katarzyna Szambelan
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Małgorzata Lasik
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Henryk Jeleń
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Zbigniew Czarnecki
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Published
2016-02-01
Section
Articles

Journal Identifiers


eISSN: 1684-5315