Bioconversion Of Citrus sinensis Peels For Ethanol Production Using Saccharonyces cerevisae

ABSTRACT

In this work, the bioconversion of Citrus sinensis peels for the production of ethanol using Sacchromyces cerevisae underwent fermentation process for eleven days. The foliowing parameters such as Total solids, pH, Ttratables acidity, Temperature, Specific gravity, Biomass, and Alcohol were observed. The values of the following parameters were 3.77 pH , 1.473%, titratable acidity, 0.72% sugar, 331.5^oC temperature, 410.6mg/l  Biomass, 1.011 Specific gravity and 9.32 % v/v alcohol. The parameters were checked during fermentation period and different changes also occurred starting from the day zero. This work shows that Citrus sinensis peels are very useful wastes used for biotechnological application for maximum yield of ethanol. The result of the experiment conducted shows that Citrus sinensis is a potential substrate which can be exploited in industries tor ethanol production in a commercial scale as they are cheap and importantly renewable.   

TABLE OF CONTENTS

Tile page                                                                                                                     i

Certification                                                                                                                ii

Dedication                                                                                                                  iii

Acknowledgement                                                                                                      iv

Table of Contents                                                                                                       v

List of Tables                                                                                                              vii

List of Figures                                                                                                             viii

Abstract                                                                                                                       ix

 

CHAPTER ONE

1.0       INTRODUCTION                                                                                                    

1.1       FERMENTATION                                                                                         1

1.2       Types of Fermentation                                                                                    2

1.2.1    Lactic acid fermentation                                                                                 2

1.2.2    Alcoholic fermentation                                                                                   3

1.2.3    Solid State Fermentation                                                                                3

1.2.4    Ethanol fermentation                                                                                      4

1.2.5    Propionate fermentation                                                                                 4

1.2.6    Homoacetate fermentation                                                                            5

1.2.7    Mixed acid and butanediol fermentation                                                       6

1.3       Aim and Objectives                                                                                        8

 

CHAPTER TWO

2.0       LITERATURE REVIEW                                                                                          

2.1       Citrus fruits                                                                                                    9

2.2       Citrus sinesis                                                                                                   9

2.2.1    Citrus sinesis peels                                                                                         10

2.3       Yeast                                                                                                               11

2.4       Bioethanol                                                                                                       13

2.4.1    Ethanol production technologies                                                                    14       

2.4.2    Production of bioethanol                                                                                15

2.4.3    Microorganisms for ethanol production                                                         16

2.5       Ethanol as a Fuel                                                                                            16

2.6       Environmental Impact of Bioethanol Productions                                         17

 

CHAPTER THREE

3.0       MATERIALS AND METHODS

3.1       Sources of materials                                                                                        19

3.2       Sample preparation                                                                                         19

3.3       Preparation of Fungi Inoculums Aspergillus niger                                         19

3.4       Preparation of yeast moculum (palm wine yeast)                                          20

3.5       Media preparation                                                                       20                                        

3.6     Enzymatic hydrolysis of orange peels                                                              21

3.7       Optimization of the hydrolysate                                                                     21

3.8.      Saccharification for bioconversion to produce ethanol                                  22       

3.9.      Method of analysis                                                                                          22       

3.9.1    Determination of pH                                                                                       22

3.9.2    Determination of titrable acidity                                                                    22

3.9.3    Determination of total solid                                                                            23

3.9.4    Determination of sugar content                                                                      23

3.9.5    Determination of temperature                                                                         24

3.9.6    Determination of specific gravity                                                                   25

3.9.7    Determination of ethanol content                                                                   25

3.9.8   Determination of biomass                                                            26

3.9.1    Statistical Analysis                                                                                         27

CHAPTER FOUR

RESULT                                                                                                                     28

CHAPTER FIVE

5.0       DISCUSSION                                                                                                38

5.1       CONCLUSION                                                                                              38

REFERENCES