Ethanol Production in Yeasts Isolated from Fermented Kitchen Waste | Zendy

Su Luan Wong | Zendy; S.K. Wong | Zendy; Japar Sidik Bujang | Zendy

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Ethanol Production in Yeasts Isolated from Fermented Kitchen Waste

Author(s) -

Su Luan Wong,

S.K. Wong,

Japar Sidik Bujang

Publication year - 2012

Publication title -

asean journal on science and technology for development

Language(s) - English

Resource type - Journals

eISSN - 2224-9028

pISSN - 0217-5460

DOI - 10.29037/ajstd.56

Subject(s) - fermentation , ethanol fuel , yeast , food science , ethanol , chemistry , biology , biochemistry

Microbial ethanol is gaining worldwide acceptance to overcome problems associated with the depletion of fossil fuels and environmental pollution. The non-renewable energy sources have been depleting and it takes a few hundred million years for natural processes to recreate them. Therefore, the primary benefit of switching fuel source to microbial ethanol is that the biomass is renewable, and can potentially provide a sustainable supply over a long term. In addition, many estimate that the production and use of bioethanol could cause a reduction in net greenhouse gas emissions (Mabee & Saddler 2010).

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