Bio-ethanol Obtained by Fermentation Process with Continuous Feeding of Yeast

Authors

  • Manuel Fernando Rubio-Arroyo Universidad Nacional Autónoma de México
  • Pilar Vivanco-Loyo Universidad Nacional Autónoma de México
  • Moisés Juárez Universidad Nacional Autónoma de México
  • Martha Poisot Universidad del Papaloapan
  • Guillermo Ramírez-Galicia Universidad del Papaloapan

DOI:

https://doi.org/10.29356/jmcs.v55i4.807

Keywords:

Bio-ethanol, fermentation process, starch, yeast.

Abstract

In our ongoing search for renewable energy, a study on the fermentation of starch contained in sorghum and cassava was developed with the addition of commercial yeast for bio-ethanol production.

The optimal reaction conditions for starch hydrolysis were determined to obtain the maximum amount of fermentable sugars. In addition, the optimal conditions of sugar concentration and fermentation time for bio-ethanol production were found. Under the applied reaction conditions, the efficiency of sorghum fermentation is higher than that of cassava fermentation. On the other hand, the effect of phosphate inorganic salts added to both fermentation processes increase etanol production in the sorghum hydrolyzed solution. The conversion yield was higher than 84% at 72 h of fermentation (sorghum 84.10% and cassava 55.80%).

 

 

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Author Biographies

Manuel Fernando Rubio-Arroyo, Universidad Nacional Autónoma de México

Instituto de Química

Pilar Vivanco-Loyo, Universidad Nacional Autónoma de México

Instituto de Química

Moisés Juárez, Universidad Nacional Autónoma de México

Instituto de Química

Martha Poisot, Universidad del Papaloapan

División de Estudios de Posgrado

Guillermo Ramírez-Galicia, Universidad del Papaloapan

División de Estudios de Posgrado

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Published

2019-03-25

Issue

Section

Regular Articles