Ethanol Production from Cassava by Co-Cultures of Aspergillus oryzae and Rhizopus oryzae
N. Uma Maheswari and Kalaikodi MPG and Research Department of Microbiology, Sengamala Thayaar Educational Trust Women’s College, Mannargudi - 614 001 (India)
Abstract: Ethanol has been known for a long time, being perhaps the oldest product obtained through traditional biotechnology. Ethanol production from cassava starch by co-cultures of selected such as Aspergillus oryzae and Rhizopus oryzae under submerged fermentation. The present study was aimed to evaluate the role of some fermentation parameters like ethanol yield, residual sugar, cell density, pH and temperature on ethanol production from cassava waste by Aspergillus oryzae and Rhizopus oryzae. At 1%, 1% and 10% substrate concentration, 10% gave a better ethanol production. Aspergillus oryzae inoculated medium gave better ethanol production compare to Rhizopus oryzae inoculated medium. The maximum ethanol yield was noted in the combination of Aspergillus oryzae and Rhizopus oryzae 6.2±0.17, residual sugar 2.7±0.17, celldensity 2.9±0.57. The highest ethanol yield was achieved at pH 6(8.7±0.17) and temperature (7.4±0.17) for Aspergillus oryzae.
Keywords: Ethanol; submerged fermentation; Aspergillus oryzae; Rhizopus oryzae; cassava Back to TOC