Ethanol production from apple pomace using enzymatic treatment and yeast strains

Cellulase and α-amylase enzymes were used to raise initial sugar content° of Apple pomace (AP), and fermented at 30°C at different pH values (4, 4.5 and 5.0) using Y₅₁ strain of Saccharomyces cerevisiae ATCC 9673. Ethanol yield of 5.23% (v/v) was obtained with Y₅₁ strain with fermentation efficiency of 82%. Thus, combination of yeast and enzymes proved helpful for alcohol production.