African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12504

Full Length Research Paper

Bioethanol production from Curcubita pepo and Opilia amentacea fruits using four strains of Saccharomyces cerevisiae

Kosi Mawuéna NOVIDZRO
  • Kosi Mawuéna NOVIDZRO
  • Laboratoire des Extraits Végétaux et Arômes Naturels (LEVAN), Département de Chimie, Université de Lomé, 01 BP 1515/Lomé, Togo.
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Kokou Agbékonyi AGBODAN
  • Kokou Agbékonyi AGBODAN
  • Laboratoire des Extraits Végétaux et Arômes Naturels (LEVAN), Département de Chimie, Université de Lomé, 01 BP 1515/Lomé, Togo.
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Oudjaniyobi SIMALOU
  • Oudjaniyobi SIMALOU
  • Laboratoire des Extraits Végétaux et Arômes Naturels (LEVAN), Département de Chimie, Université de Lomé, 01 BP 1515/Lomé, Togo.
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Kossi Honoré KOUMAGLO*
  • Kossi Honoré KOUMAGLO*
  • Laboratoire des Extraits Végétaux et Arômes Naturels (LEVAN), Département de Chimie, Université de Lomé, 01 BP 1515/Lomé, Togo.
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  •  Received: 13 May 2014
  •  Accepted: 15 August 2014
  •  Published: 03 September 2014

Abstract

Ethanol is commercially produced by fermenting agricultural products that contain high sugar or starch contents. In this study, the juices of Opilia amentacea and Curcubita pepo were used to produce bioethanol. A mixture of Urea (CON2H4), monosodium glutamate (C5H8NNaO4), potassium dihydrogen phosphate (KH2PO4), and magnesium sulfate heptahydrate (MgSO4.7H2O) is used to promote batch ethanol production with four strains of Saccharomyces cerevisiae as the fermenting organisms. The results obtained have shown that the nutrients mixture significantly affected kinetic parameters and enhanced bioethanol production. Subsequently, the highest outputs of 60.72 ± 0.68 and 50.93 ± 1.61 g ethanol/kg were obtained respectively with O. amentacea and C. pepo. In the same time, 460.97 ± 8.66 g ethanol/kg were got as maximum output from sucrose (NG).

 

Key words: Fruit juices, enrichment, Saccharomyces cerevisiae, fermentation, bioethanol.

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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