Full Length Research Paper
Ethanol production from
Washingtonia robusta fruits by using commercial yeast
Mehmet Ali Mazmanci
Department of Environment Engineering, Engineering Faculty,
Mersin University, 33343 Mersin, Turkey. E-mail:
email@example.com. Tel: +90 324 361 00 01-7090.
Fax: +90 324 361 00 32.
Reducing sugar concentration; DW, deionized water;
STA, static condition; AGT, agitated condition;
AU, autoclave treatment.
16 September, 2010
study, ethanol production from fruits of Washingtonia
robusta was investigated. Effects of different contact
times (1 - 24 h), pH (2 - 12) temperature (20, 30, 40, 50˚C)
and autoclave pretreatment (121˚C, 10 min, 1.2 atm) were
also studied to improve the solubility of reducing sugar in
fruits. Baker’s yeast (Saccharomyces cerevisiae) was
used for fermentation of that reducing sugar. Results showed
that solubility of reducing sugar increased with increasing
contact time. Optimal pH and temperature for solubility of
reducing sugar were 6.8 - 7.2 (deionized water) and 50˚C.
HPLC analysis showed that samples contained only glucose and
fructose as a sugar source. Autoclave pretreatment protected
the samples from contamination and increased the reducing
sugar concentration up to 105 g/L. Ethanol production
reached up to 25 g /L at the end of eight days by using
commercial yeast. Bioethanol yield was found to be 71.42
1.4 g ethanol/kg fruit.
Ethanol, fruit, reducing sugar, Washingtonia