<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Bangladesh produces a large amount of corn, pumpkin and carrots every year. To meet its huge energy demand and to lessen dependence on traditional fossil fuel these products are cost effective, renewable and abundant source for bioethanol production. The research was aimed to evaluate Bangladeshi corn, rotten carrot and pumpkin for bioethanol production. About 100 g of substrates was mixed with 300 ml distilled water and blended and sterilized. All the experiment was conducted with a temperature of 35oC, pH 6.0 and 20% sugar concentration. For fermentation, 200 ml yeast (Saccharomyces cerevisiae CCD) was added to make the total volume 500 ml. Addition of small amount of 1750 unit α-amylase enzyme to the substrate solution was found to enhance the fermentation process quicker. After 6- days of incubation, corn produced 63.00 ml of ethanol with 13.33 % (v/v) purity. Bioethanol production capacity of two different local varieties of pumpkin (red and black color) was assessed. Red pumpkin (Cucurbita maxima L.) produces 53 ml of ethanol with purity 6 %v/v and black color pumpkin produces 40 ml of yield with a low purity 4 %v/v. Carrot (Daucus carota L.) produces 73.67 ml of ethanol with 12.66 % (v/v) purity.</p></abstract>

Bangladesh produces a large amount of corn, pumpkin and carrots every year. To meet its huge energy demand and to lessen dependence on traditional fossil fuel these products are cost effective, renewable and abundant source for bioethanol production. The research was aimed to evaluate Bangladeshi corn, rotten carrot and pumpkin for bioethanol production. About 100 g of substrates was mixed with 300 ml distilled water and blended and sterilized. All the experiment was conducted with a temperature of 35oC, pH 6.0 and 20% sugar concentration. For fermentation, 200 ml yeast (Saccharomyces cerevisiae CCD) was added to make the total volume 500 ml. Addition of small amount of 1750 unit α-amylase enzyme to the substrate solution was found to enhance the fermentation process quicker. After 6- days of incubation, corn produced 63.00 ml of ethanol with 13.33 % (v/v) purity. Bioethanol production capacity of two different local varieties of pumpkin (red and black color) was assessed. Red pumpkin (Cucurbita maxima L.) produces 53 ml of ethanol with purity 6 %v/v and black color pumpkin produces 40 ml of yield with a low purity 4 %v/v. Carrot (Daucus carota L.) produces 73.67 ml of ethanol with 12.66 % (v/v) purity.

Bioethanol Production from Corn, Pumpkin and Carrot of Bangladesh as Renewable Source using Yeast <italic>Saccharomyces cerevisiae</italic>

Acta Chemica Malaysia

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Bioethanol Production from Corn, Pumpkin and Carrot of Bangladesh as Renewable Source using Yeast 

Bangladesh produces a large amount of corn, pumpkin and carrots every year. To meet its huge energy demand and to lessen dependence on traditional fossil fuel...

Bioethanol Production from Corn, Pumpkin and Carrot of Bangladesh as Renewable Source using Yeast Saccharomyces cerevisiae

Online veröffentlicht: 03. Aug. 2020

Seitenbereich: 45 - 54

DOI: https://doi.org/10.2478/acmy-2020-0008

Schlüsselwörter
Corn, Pumpkin, Carrot, Bioethanol, Saccharomyces cerevisiae CCD, Alcoholic fermentation

© 2020 M.N. Yesmin et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Bioethanol Production from Corn, Pumpkin and Carrot of Bangladesh as Renewable Source using Yeast Saccharomyces cerevisiae

Online veröffentlicht: 03. Aug. 2020

Seitenbereich: 45 - 54

DOI: https://doi.org/10.2478/acmy-2020-0008

SchlüsselwörterCorn, Pumpkin, Carrot, Bioethanol, Saccharomyces cerevisiae CCD, Alcoholic fermentation

© 2020 M.N. Yesmin et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
Corn, Pumpkin, Carrot, Bioethanol, Saccharomyces cerevisiae CCD, Alcoholic fermentation