| Popis: |
The objective of the present study was using the molasses to produce ethyl alcohol by Schizosaccharomyces pombe as a fermenting microorganism and evaluation of the final product. Chemical and microbiological analyses were carried out for molasses samples which contained 49.9% soluble sugars. To produce ethanol the fermentation and distillation processes were controlled, and the results showed that optimum urea, sugar concentrations and the temperature were 0.25%, 20% and 32℃, respectively. This formulation gave 9.9% (w/v) ethanol in fermented mash while 11% (w/v) ethanol was produced using Saccharomyces cerevisiae as fermenting microorganism using similar production method. The physio- chemical characteristics of the ethanol which included purity, density and viscosity were 95.5%, 0.804 gm/ml and 0.81 cip, respectively, and the final ethanol appeared to be clear, bright and free from turbidity indicating its as high specification quality. The study recommended the utilization of both yeast Schizosaccharomyces pombe and Saccharomyces cerevisiae in large scale production of ethanol. |
