To Reduce the Potential Environmental Stresses  on Saccharomyces Cerevisiae during Alcohol  Fermentation from Sugar Cane Molasses

Mahesh M. Savalsure; Sachin V. Kawade

Volume : III, Issue : VIII, August - 2013

To Reduce the Potential Environmental Stresses on Saccharomyces Cerevisiae during Alcohol Fermentation from Sugar Cane Molasses

Mahesh M. Savalsure, Sachin V. Kawade

Abstract :

In India, the Past majority of ethanol is produced from sugarcane molasses, a by–product of sugar. In the future it may also be produced directly from sugarcane juice. The main objective of this study is to develop an economic framework to determine the implications of the 2017 blend mandate for India’s food and energy security and allocation of land and water between food and fuel production. In the present work, studies were carried out on the ethanol production by Saccharomyces cerevisiae under stationary culture. Cane molasses in different concentration was used as sugar source for maximum conversion of reducing sugar into ethanol. The substrate was optimized after maintaining different levels of sugar concentrations (15–30%), medium pH (4.0–5.5), incubation temperatures (25–40°C), volume of fermentation medium (200–350 ml) and yeast cells gave significant results up to four consecutive batches. Rate of ethanol production was maximal with the free cells. From studies with PEGz strain, it is revealed that the strain is as efficient as the IIS strain, But due to its transformation and mutation, the strain showing resistance to high sugar conc and have much temperature tolerance, than IIS particularly much efficient in ethanol production.