Open AccessFermentation of Molasses by Saccharomyces cerevisiae for Bio-Ethanol Production
Author(s) -
Shahid Raza,
Shafeeq-ur- Rehman,
Taimoor Khan,
Farhan Rasheed
Publication year - 2020
Publication title -
lgu journal of life sciences
Language(s) - English
Resource type - Journals
eISSN - 2521-0130
pISSN - 2519-9404
DOI - 10.54692/lgujls.2018.020146
Subject(s) - ethanol fuel , fermentation , biofuel , yeast , food science , starch , sugar , ethanol , chemistry , pulp and paper industry , orange (colour) , distilled water , hydrolysis , microbiology and biotechnology , biology , biochemistry , engineering , chromatography
Day by day demand of ethanol goes on increasing due to use of it in various industrial purposes such as alternative source of energy and also used as important chemicals with biofuels due to its eco-friendly nature, Molasses which is common by product of sugar industry is the least expensive source of ethanol because it does not need hydrolysis of starch. In this study Different yeast strains isolated from soil, environment and fruits were used for bio-ethanol production and were also tested for fermentation of molasses. Evolution of CO2 confirmed the production of bio-ethanol. Green or greenish yellow color appeared in positive control (Baker’s yeast) while no color appeared in negative control (sterilized molasses used as control) and orange color appeared in second negative control i.e. distilled water.