BACKGROUND
Alcohol has a distinct, odorless liquid that is clear and colorless. Beer, wine, and other alcoholic drinks all include alcohol, which is what makes them intoxicated. In dilute aqueous solutions, it has a mildly pleasant flavor; in highly concentrated ones, it burns. In several nations around the world, it is also used as a biofuel.
Although some people have opted to make their own ethanol, large industrial units are the main sources of ethanol production. Agriculture-based ethanol production has been a reality for more than a century. Many different raw materials that contain starch, sugar, cellulose, etc. can be used to make ethanol.
The global interest in alternative energy sources has increased as a result of the unavoidable depletion of the world’s energy supply. It is widely recognized that using biomass energy is critical to supplying modern energy to the billions of people who lack it. It would complement intermittent energy sources like solar, wind, and others.
In order to provide contemporary energy to the billions of people who lack it, it is widely recognized that biomass energy is crucial. The future mix of renewable energy sources would include it in addition to solar, wind, and other intermittent energy sources. The fermentation of ethanol from system biomass may be one of the most important and urgent applications of biomass energy systems.
Various biomasses have the potential to be used as raw materials for the manufacturing of bioethanol. They mostly fall into three categories as a result of their chemical makeup, i.e., the sources of their carbohydrates: Raw materials that contain sugar include sugar beet, sugarcane, molasses, whey, and sweet sorghum.
Starch-containing feedstocks include grains like corn and wheat as well as root crops like cassava. Finally, lignocellulosic biomass includes straw, waste from agriculture, crop and wood residues, and other materials. However, these first-generation feedstocks with sugar and starch compete with their usage as food or feed, which affects their supply.
Due to its low price, availability, and widespread distribution as well as the fact that it is not competitive with crops used for food and feed, lignocellulosic biomass (second generation) is a viable alternative feedstock for the manufacture of bioethanol.
REQUIREMENTS
| Aspergillus niger culture |
| Potato dextrose broth |
| Erlenmeyer flasks |
| Shaking incubator |
| Sugarcane juice |
| Beet root juice |
| Molasses |
| Spectrophotometer |
| Glass cuvettes |
| Distillation unit |
| Whatman filter paper grade 1 |
| Funnel |
PROCEDURE
- Take a loopful A. niger culture, add to PD broth and incubate at 30˚C for 48-72 hr.
- Prepare fermentation medium as follows (g/l): yeast extract 0.5, peptone 3.0, (NH4)2SO4 1.5, K2HPO4 3.0, KH2PO4 4.0, MgSO4.7H20 0.3, CaCl2.7H20 0.3
- Add different substrate (glucose, sugarcane juice, beet root juice, molasses) in the fermentation medium as follows: 10%, 15%, 20%
- Autoclave the fermentation medium at 121˚C for 20 min.
- Add 1-2 ml of the A. niger grown culture to fermentation medium aseptically, and incubate it at 30˚C in shaking condition.
- Take small amount of sample at regular interval of time to check glucose concentration of the medium by the spectrophotometrically till the glucose concentration goes down.
- Filter the medium by using the Whatman filter paper grade 1, collect all filtrate.
- For purification ethanol use distillation method.
CONCLUSION
Alcohol fermentation carried out successfully by using the different substrate and its downstream processing is down by using the filtration and distillation processes.
REFERENCES
- Vijay Jha, Nirupa Kumari, Birendra Prasad and Tushar Ranjan, “Ethanol Production by Aspergillus niger US4MTCC9931 and Saccharomyces cerevisiae MTCC174 using different lignocellulosic biomass feed stocks”, Bioresources.com, 14 (4), 2019.
- P. GUNASEKARAN, T. KARUNAKARAN and M. KASTHURIBAI, “Fermentation pattern of Zymomonas mobilis strains on different substrates—a comparative study”, Journal of Bioscience, Vol. 10 (2), 1986.
- Farshid Ghorbani, Habibollah Younesi, Abbas Esmaeili Sari, Ghasem Najafpour, “Cane molasses fermentation for continuous ethanol production in an immobilized cells reactor by Saccharomyces cerevisiae”, Renewable energy, 2011.
- Yan Lin, Shuzo Tanaka, “Ethanol fermentation from biomass resources: current state and prospects”, Applied Microbiol Biotechnology, 2006.
Also read:
- Strain improvement of the industrially important isolate A. niger using EtBr for higher yield of the product
- Fermentation process of alcohol production
- Preparation of Baker’s Yeast from molasses
- Determination of Growth curve of yeast and compute growth rate & growth yield
- Determination of TDP & TDT of E.coli for designing of a sterilizer
- Screening for citric acid producing organisms
- Effect of inhibitors on enzyme activity
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FAQs:
A. niger, Saccharomyces cerevisiae, Zymomonas mobilis, S. uvarum S. carlsbergensis, Candida brassicae, C. utilis, Kluyveromyces fragilis, K. lactis etc. are used for this alcohol production.
In industries, fermentation is primarily and frequently employed. Numerous microorganisms, including yeast and bacteria, are employed. Fermentation is a key component of the food business; it is necessary for the production of bread, biscuits, and cakes.
Any food or vegetable that has been fermented has a longer shelf life and can be left out for longer. Food that has been fermented is more nutrient-dense and healthy for our bodies than food that has not been fermented.
