Bioethanol Production from Rice Winery Cake Using Lactic Acid Bacteria and Yeasts by the Process of Simultaneous Saccharification and Fermentation
International Journal of Microbiology and Biotechnology
Volume 1, Issue 1, November 2016, Pages: 33-39
Received: Oct. 28, 2016; Accepted: Nov. 29, 2016; Published: Dec. 27, 2016
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Authors
Abdulkadir Adedeji Shittu, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Orukotan Abimbola Ayodeji, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Mohammed Sani Sambo Datsugwai, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
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Abstract
Bioethanol is a sustainable energy source which serves as an alternative to fossil fuel and contributes to a clean environment. Bioethanol was produced by individual activities of lactic acid bacteria and yeasts from rice cake waste using a simultaneous saccharification and fermentation process. The rice cake waste is a filtered solid waste of fermented rice wine mash and contains 78.04% of total carbohydrate, 10.88% of protein, 2.26% of ash, 8.12% of moisture and 0.7% of fat. The rice cake was mixed with raw starch digesting enzyme of Aspergillus niger and (Lactobacillus fermentum, Rhodotorula minuta, Rhodotorula mucilagnosa, Candida krusei, Kodamara ohmeri) respectively into different fermenting chambers. Rhodotorula minuta produced the highest efficiency of ethanol of 52.06% at the temperature of 30°C and pH of 2.58. Reducing sugar was observed to decrease with increase in bioethanol production and cell growth increased as the fermentation time increases. Bioethanol can also be produced from rice cake waste of a fermented rice mash, which can serve as a bio fuel and contributes to a healthy environment.
Keywords
Rice Cake, Simultaneous Saccharification Fermentation, Rhodotorula minuta, Aspergillus niger
To cite this article
Abdulkadir Adedeji Shittu, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwai, Bioethanol Production from Rice Winery Cake Using Lactic Acid Bacteria and Yeasts by the Process of Simultaneous Saccharification and Fermentation, International Journal of Microbiology and Biotechnology. Vol. 1, No. 1, 2016, pp. 33-39. doi: 10.11648/j.ijmb.20160101.15
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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