Parametric Studies of Bioenergetic Transformation of Molasses Pollutant to Ethanol by Saccharomyces Cerevisiae NCIM-2086

Abstract

Alcohol fermentation is the process utilizing fungi, yeast. There micro-organisms convert sugar in ethyl alcohol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to Co2, ethanol and energy. Parametric determination for alcoholic fermentation by saccharomyces cerevisiae NCIM – 2086 is virtually as important to the success of an alcoholic fermentation as is the selection of an organism to carry out the fermentation. The optimization of parametric conditions. Viz. molassess concentration, pH, temperature and incubation period has been studied for bioenergetic transformation of molasses pollutant to ethanol By Saccharomyces Cerevisiae NCIM-2086. This strain was subjected to parametric studies. Major effects were caused due to pH value, incubation temperature, incubation period and concentration of molasses. It has been reported that optimum values for alcoholic fermentation has bee found when molasses 16% (w/v) is allowed to ferment for 46 hours at 32°C by maintaining the pH value of the fermentation medium at 4.8 in the presence of yeast Saccharomyces cerevisiae NCIM-2086.